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Oranges -Lemons 





Oranges -Lemons 

Tested and Compiled by 


Principal oi 

Miss Farmer's School of Cookery 


Copyright, 1916, by California Fruit Growers Exchange, Los Angeles, Cal. 

The Fruit of a Hundred Uses 
Buy Them by the Box 

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Sunk 1st Recipes 

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A Word to Housewives 

By Miss Bra dley 

THE recipes in this book were prepared for women who 
like oranges and lemons and who have learned that 
there is a wide difference between ordinary oranges and 
lemons and the selected fruit from California, which is sold 
by first-class dealers throughout the country under the 
name "Sunkist." 

It is interesting to learn why Sunkist Oranges are so 
good why they are as fresh, luscious and superbly flavored 
when they reach your table as if you had stepped out into 
your own yard and picked them from the tree. 

Sunkist Oranges grow in California, and only California 
sunshine and soil can produce the flavor and quality you get 
in Sunkist Oranges. 

These oranges are picked every day in the year and 
shipped, fresh, to all parts of the country. 

This golden fruit is grown, gathered and shipped by over 


Sunkist Recipes 

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8,000 progressive growers, who have co-operated to form 
the California Fruit Growers Exchange, a wonderful organi- 
zation, which will be described later in this book. 

Now, just a word about the healthfulness of oranges. 

If every person would eat one Sunkist Orange a day, 
he or she would find the resulting benefit really surprising. 
Increase this number to two or three, and the benefits will 
be correspondingly multiplied, for this rich, sweet juice is 
one of Nature's most potent tonics and alteratives. 

A pure, live fruit juice, such as oranges afford, should be 
given liberally to children. Remember, that doctors put 

orange juice on the diet list of little babies. 

* * * # 

Sunkist Oranges peel easily, and the segments may then 
be separated and eaten from the fingers. When pared with 
a sharp knife the inner membrane can be removed with the 
peel, leaving a juicy, brilliantly-colored meat, which may 
either be sliced or taken out in sections and freed from 
membrane. * * * * 

Sunkist Lemons are superior in acidity, flavor, appear- 
ance, and general quality. The price is the same as you 
must pay for ordinary lemons. Therefore, you should insist 

on seeing the Sunkist wrapper 
when you order your lemons. 

Sunkist Lemons are waxy and 
bright, practically seedless; there- 
fore, easily sliced without marring, 
making them an ideal lemon for 

The value of diluted lemon 
juice is well appreciated by phy- 
sicians. It may be taken in cold 
or hot water, plain or sweetened, 
to advantage. It clears the 
throat, sweetens the breath, keeps 
the gums in a healthy condition, 
and is excellent for internal dis- 
ideal Diet For Babies orders, such as biliousness. 

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The use of lemon juice to remove kitchen stains from 
the hands makes a lemon an indispensable article of the 
toilet. Lemon juice is also valuable in cleaning brass and 
copper, and in whitening a scoured table or sink. Lemon 
juice and milk, generously applied to ink stains on white 
goods, will remove the stains completely. 

In pressing the juice from Sunkist Lemons and Oranges, 
the glass or china squeezers are best and most convenient. 
The best orangeade is undiluted Sunkist Orange Juice, 
served in thin glasses, one-third full of cracked ice. For 
young children, strain the Sunkist Orange Juice through a 
fine wire strainer or through cheesecloth, and serve in a 
thick punch-glass. 

When recipes call for grated rind of Sunkist Oranges or 
Lemons, it is important that care be taken to remove only 
the yellow portion. The white portion of the skin of 
oranges and lemons is rich in pectin, the substance that 
causes fruit juices to jell when boiled with sugar. An ex- 
traction of this pectin can be added to the juice of straw- 
berries and other fruits, making a firm jelly of what would, 
otherwise, be only a thick syrup. 

Orange and Lemon baskets, shells and cups can be used 
for serving mixtures. The meat of the fruit should be re- 
moved with a teaspoon, 
and the edges cut with a 
sharp knife, scissors, or 
one of the patent cutters. 
Other methods of cutting 
lemons for garnishing may 
be seen in the illustrations. 
The tub with two handles, 
filled with Lemon Butter, 
holds a "tree" of water- 
cress. Sliced lemon, in the 
case, is made of the peel, 
cut down in long strips. 
Sections may easily be re- sunkt orange juice Extractor 

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moved from the "pig" when lemon juice is needed on a 
piece of fish. Chopped parsley, paprika and small pieces 
of pimento decorate the notched halves of lemon, the slices 
and sections. A notched slice of lemon with a flower thrust 
through it is a pretty garnish in the fingerbowl. 

Oranges and lemons are at their best and most beneficial 
when uncooked, and there are numberless ways of thus 
using them in the daily menu. They should also be kept 
on hand to add to the variety of the table by using them 
in made dishes, as few dishes, of any kind, are complete 
without a little lemon juice; or, may not be improved by 
the use of an orange. 


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Uniformly Good 
Oranges and Lemons 

TWO things about oranges and lemons should be em- 

First, they are very healthful fruits to which fact your 
physician will testify. 

Second, California oranges are a fresh fruit the year 
round. They are picked from the trees in California every 
day throughout the year, and are shipped by fast freight 
to all the markets of the land. They come to you sealed in 
Nature's germproof package. They are ripened on the 
trees, and you can get them fresh every month of the year. 
Some people are surprised to learn this fact about Sunkist 
Oranges. It is a very important fact to the thousands of 
housewives who realize the advantage of fresh, live fruit, 
not only from the standpoint of flavor, but also of health- 


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Sunkist Oranges and Lemons together, as this book 
proves, lend themselves to scores of attractive recipes and 
household uses. 

There are two principal kinds of Sunkist Oranges from 
California the Sunkist Seedless Navel and the Sunkist 
Valencia Orange. 

Sunkist Seedless Navel Oranges 

The Sunkist Navel Orange is distinguished from the 
Sunkist Valencia by the navel formation at one end, and 
further, by the fact that the navel orange is seedless. Sun- 
kist Navels are on the market in the Winter and Spring. 

The meat of the Navel Orange is tender, but firm, and 
is bountifully supplied with a rich, full-bodied juice. This 
firm tenderness, which is a quality of the Valencia as well 
as the Navel, makes any Sunkist Orange ideal for slicing, 
segmenting, or cutting into small bits, for salads, desserts, etc. 

Sunkist Valencia Oranges 

Sunkist Valencia Oranges, as stated above, are firm, 
tender and juicy, like Navel Oranges, lending themselves 
just as readily to recipes. The Sunkist Valencia is an 
"almost seedless'" orange; only a few seeds being found in 
this type. Sunkist Valencias are on the market in the 
Summer and Fall months. 

Sunkist Lemons 

California Sunkist Lemons are practically seedless. 
They are particularly desirable because of their juiciness, 
their tart, full-bodied flavor, and the fact that they are 
picked, packed and shipped under the most cleanly con- 

Every Sunkist Citrus Fruit is picked by gloved hands, 
thoroughly cleansed with mechanical washers, and wrapped 
in clean tissue. Sunkist Oranges and Lemons will be delivered 
to you in the original wrappers if you request it of your dealers. 


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Another Important Fact 

The California Fruit Growers Exchange, through which 
is shipped all citrus fruits bearing the Sunkist trademark, 
is a co-operative organization of more than 8,000 California 
citrus fruit-growers, who annually produce 30,000 carloads 
of oranges and lemons. It accumulates no profits and 
declares no dividends. Its purpose is to develop better 
methods of growing, picking, packing and shipping citrus 
fruits, and to distribute them with the greatest economy, so 
that these healthful fruits may be available at reasonable 

" Sunkist' 1 is the trademark of the California Fruit 
Growers Exchange, and the oranges and lemons packed 
under it are carefully selected. They may be obtained in 
several different sizes. Housewives can depend on the 
fruit marked Sunkist, and it is therefore important to 
insist on "Sunkist Oranges" and "Sunkist Lemons" rather 
than to order merely "oranges" and " lemons.' 

All recipes in this book were compiled and tested by 
Miss Alice Bradley, Principal of Miss Farmer's School of 
Cookery, Boston, and are therefore authentic and reliable. 

California Fruit Growers Exchange 

A Co-operative Non-Profit Organization of 8,000 Growers 

Los Angeles, California 

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Oranges For Health 

Dr. Harvey W. Wiley Says They Are Better Than Medicine 

Washington, July 8. Doctor Harvey W. Wiley, former 
Chief of the Bureau of Chemistry of the Department of 
Agriculture, and universally admitted to be one of the 
greatest authorities on pure foods and dietetics in the 
world, says: "Eat oranges; eat them in Winter, eat them 
in Summer; eat as many as you can afford to buy; they 
are better for you than physic.' 

In an interview, Dr. Wiley says: "Oranges are ex- 
cellent for people. It is good to eat oranges for breakfast, 
and also for dinner not from a medical, but an anti- 
medical standpoint. Both oranges and lemons ought to 
be used as freely as the financial ability of the consumer 
may permit. A laboring man may not be able always to 


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eat oranges at breakfast, yet the fruit is usually very cheap, 
and the consumption of it will obviate the need of physic 
and save many a doctor's bill. 

"Note, that I do not say 'eat an orange for breakfast/ 
but rather 'EAT ORANGES/ Even if in straitened cir- 
cumstances, people should eat plenty of oranges and lemons, 
not only in the Summertime, but all the time. I don't 
think anything I have ever said in praise of a fruit diet is 
too strong to say about oranges and lemons. The abundant 
production of oranges and lemons in California, their ex- 
cellent quality, and the cheap transportation across the 
country, have put these blessings to mankind within the 
reach of every person of moderate circumstances. 

"People ask, sometimes, whether oranges should be 
eaten at the beginning or end of a meal. It is better to eat 
oranges first; the effect cannot be so good after one has 
partaken of other food.' ! 

Mineral Contents of California Oranges 

and Lemons 

Navel Cal. 
Oranges Lemons 

Potash. 30.18 40.63 

Soda 1.54 1.47 

Lime 14.00 25.20 

Magnesia 3.29 3.80 

Iron 0.60 0.35 

Manganese 0.25 0.23 

Phosphorus 7.52 9.30 

Sulphur 3.23 2.39 

Silica 0.40 0.55 

Chlorine. 0.57 0.33 

Total Mineral . 61 . 58 84 . 25 


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Sunkist Recipes 

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To Remove Pulp 
From Sunkist Oranges 

Pare the orange with a sharp knife, removing every 
particle of the thin inside membrane with the peel. This 
will leave the orange pulp exposed. Hold the orange over 
a plate, so that any juice which may drop will be saved. 
Insert the point of the knife at the stem end of the orange, 
close to the membrane that divides the sections. Care- 
fully work the knife in, separating the membrane from the 
section. Then carefully separate the section of orange 
from the membrane on .its other side; remove the whole 
orange section, complete in shape, and entirely free from 
membrane. Repeat until all the sections are removed. 

NOTE: In these recipes all measurements are made level. Measuring- 
cups, divided into thirds and quarters, are used, and tea and table 
measuring-spoons. Cups of dry material are filled to overflowing, by 
putting the material into the cup with a tablespoon, and are then leveled 
off with a knife. Tea and tablespoons are filled heaping with dry material, 
and then leveled off with a knife. 

Most of the recipes in this book are proportioned to serve four people. 




Meats and Fish Sauces-Relishes 

Breads and Sandwiches 

Oysters, \vith Cocktail 

24 oysters on half-shell 

3 tablespoons Sunkist lemon juice 
2 tablespoons tomato catsup 

1 tablespoon finely-chopped onion 

12 drops Tabasco sauce 

Yi teaspoon grated horseradish 


4 Sunkist lemons 

Cut two sections from each Sun- 
kist lemon; remove juice and pulp, 
leaving baskets with handles. Mix 
lemon juice with other seasonings, 
adding salt to taste. Put mixture 
in baskets, and place each one in 
centre of a deep plate of crushed 
ice. Arrange six oysters around 
each basket, and serve for a first 

Oysters on the Half-Shell 

Leave oysters on deep halves of 
shells, allowing six to each person. 
Place on plates of crushed ice, with 
small ends towards the centre; and 
where they meet, place a half of a 
Sunkist lemon, cut in points and 
sprinkled with a few grains of 

Scallop Cocktail 

Clean scallops; put in saucepan, 
and cook until they begin to shrivel. 
Drain, chill, and put in small scallop- 
shells, allowing two shells and ten 
scallops for each person. Arrange 
on plates of crushed ice, with lemon 
baskets in centre, filled with cocktail 
sauce, same as for oyster cocktail. 


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Sunkist Recipes 

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Little Neck Clams 

Serve raw, like oysters, on the 

Lobster Cocktail 

1 cup lobster meat 

}4 cup tomato catsup 

2 teaspoons Worcestershire sauce 
X cup Sunkist lemon juice 

teaspoon Tabasco sauce 
y teaspoon finely-chopped chives 
Salt to taste 

Mix ingredients; salt to taste; 
chill thoroughly, and serve in cock- 
tail glasses. 

Mackerel, -with Lemon 

Split and bone mackerel, and 
wipe with cheesecloth. Broil, first 
on flesh side, and then on the skin 
side, over a bed of hot coals or 
under the gas flame. Make six 
triangular slices of toast, and 
spread with lemon butter. Cut 
fish, and arrange pieces on the toast. 
Garnish with slices of Sunkist 
lemon and watercress. 

Boiled Fish 

A small whole fish, like cod or 
haddock, or a thick piece cut from 
a large fish, as salmon or halibut, 
may be used for boiling. Remove 

head and scales, and wipe with a 
piece of wet cheesecloth. In a 
kettle, or saucepan, put ingredients 
as for Court Bouillon (see page 17), 
and when it boils, add the fish. 
Cook just below boiling point until 
flesh leaves the bone, which will 
take from twenty to thirty minutes, 
depending on the size of the fish. 
Lift from the water, draining 
thoroughly; put on platter, and 
remove the skin. Pour over it Egg 
Sauce, or Hollandaise Sauce, and 
garnish with slices of Sunkist 
lemon and parsley. In serving, re- 
move flesh carefully, leaving bones 
on the platter. The lemon juice 
in Court Bouillon helps to keep the 
fish white. 

Fillets of Haddock, Lemon 

1 small haddock 
5 tablespoons butter 

1 cup water 

2 tablespoons Sunkist lemon juice 
2 slices onion 

2 tablespoons flour 

Yt cup cream 

1 egg yolk 



Skin and bone the haddock, and 
put in buttered pan; cover with 

Sunkist Lemon Garnishings 

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Sunkist Recipes 

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three tablespoons melted butter, 
and pour around the water, to 
which has been added the Sunkist 
lemon juice and onion. Cover and 
bake twenty-five minutes. Melt 
two tablespoons butter; add the 
flour, and, when smooth, the liquor 
from the pan, and stir until it boils. 
Beat egg yolk slightly; add cream, 
and stir into the sauce, just before 
serving. Season with salt and 
pepper; strain over fish, and garnish 
with parsley and lemon. 

Salmon Chartreuse 

Boiled salmon 

2 tablespoons gelatine 

^2 cup cold water 

1 tablespoon chopped carrot 

1 tablespoon chopped onion 

1 bay leaf 

2 tablespoons chopped celery 
Juice 1 Sunkist lemon 

>a teaspoon salt 
Few grains cayenne 
2 cups water 

Soak gelatine in one-half cup 
cold water. Put carrot, onion, 
celery and small bay leaf in two 
cups cold water; bring to boiling 
point; boil four minutes; add dis- 
solved gelatine; strain; add lemon 
juice, salt and cayenne. Put a 

layer of this in the bottom of the 
mold; when firm, cover with pieces 
of cold boiled salmon (or, put on 
top of it, after gelatine has stiffened, 
a whole slice of boiled salmon), and 
pour over the remaining portion of 
the gelatine. Canned salmon may 
be used if fresh salmon is not at 
hand. When gelatine has stiffened, 
unmold on bed of lettuce leaves, 
and serve with mayonnaise dress- 
ing, or a sauce tartare, or green 
mayonnaise, made by coloring 
ordinary mayonnaise with parsley 
rubbed to a pulp. 

Galantine - 

1 pound round steak 

1 pound raw ham 

2 eggs 

1 ^4 cups bread crumbs 

% teaspoon nutmeg 

% teaspoon pepper 

1 teaspoon salt 

Juice 1 Sunkist lemon 

Grated rind of 1 Sunkist lemon 

Put the meat through a food- 
chopper; add "eggs, well beaten, and 
remaining ingredients; pack into a 
well-greased breadpan; cover with 
buttered paper, and steam four 
hours. Serve cold, thinly sliced. 

Sunkist Lemon Garnishings 


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Sunkist Recipes 

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Sardine* with Japanese Rice 

Japanese Rice 

X cup rice 

4 cups boiling salted water 

2 hard-cooked eggs 

2 tablespoons chopped red pepper 

2 tablespoons chopped green pepper 

1 tablespoon chopped parsley 

1 tablespoon scraped onion 

1 tablespoon Sunkist lemon juice 

^2 teaspoon salt 



French dressing 

Wash rice; cook in boiling, salted 
water five minutes, then steam 
until soft. Add to rice the finely- 
chopped eggs, red and green pep- 
pers, parsley, scraped onion, Sun- 
kist lemon juice, and salt. Press 
through a potato-ricer. Arrange 
on platter, with sardines in the 
centre and lettuce around the dish, 
and serve with French dressing. 

Sardines, with Lemon 

1 box sardines 
1 Sunkist lemon 
1 bunch radishes 
Parsley or watercress 

Remove cover neatly and en- 
tirely from a box of sardines. Place 
on a platter, and surround with a 
wreath of parsley or cress. Cut 
radishes in the shape of flowers, 
and arrange in the parsley. Cut 
lemons in halves, crosswise, and 
then cut in deep points. Arrange 
at ends and sides of platter, in the 
parsley. Serve very cold. 

Caviare Canapes 

Season Russian Caviare with a 
few drops of Sunkist lemon juice. 
Cut bread in one-fourth-inch slices, 
then in rounds or rectangles. Toast 
on one side, and spread untoasted 
side with seasoned caviare. Deco- 
rate edges with chopped white of 
hard-cooked egg and cooked yolk, 
forced through a strainer, and serve 
on doilies, on individual plates, for 
a first course. 


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Sunkist Recipes 

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German Sour Beef 

2 cups water 

y cup Sunkist lemon juice 

y teaspoon salt 

yi teaspoon pepper 

1 large onion 

1 carrot 

2 pounds cheap cut of beef 

Cut onion in thin slices; cut 
carrot in strips; add water, Sun- 
kist lemon juice, salt and pepper, 
and pour over the beef, and leave 
over night. Drain meat; put in 
small agate pan; dredge meat with 
flour, and put in hot oven until flour 
is brown. Add one cup of the 
water in which meat was soaked, 
and cover closely. Bake slowly, 
and, when half done, add vegetables, 
drained from water, and continue 
the cooking, adding more liquid, as 
needed. When tender, remove to 
serving-dish, and thicken gravy, of 
which there should be one cup, with 
two tablespoons flour, mixed with 
two tablespoons cold liquid. Add, 
if desired, one-fourth cup sour 
cream. Put vegetables around the 
beef, and serve gravy in a sauce- 

The lemon juice helps very much 
to make tough meats tender. 

Mousselaine Sauce 

2 egg yolks 
% cup cream 
y2 teaspoon salt 
yi teaspoon nutmeg 
Juice y-t Sunkist lemon 
2 tablespoons butter 

Mix all the ingredients except the 
butter in a double boiler, and cook 
over hot water, stirring constantly 
until mixture thickens. Add but- 
ter, bit by bit, beating it well, and 
when butter is melted, use at once. 
Serve with asparagus. 

Court Bouillon 

2 cups cold water 

3 slices carrot 
1 slice onion 

1 sprig parsley 

2 tablespoons Sunkist lemon juice 
Bit of bay leaf 

% teaspoon peppercorns 
1 teaspoon salt 

Put ingredients in saucepan, add- 
ing head and bones of fish, if at 
hand; bring to boiling point and 
cook thirty minutes, or until re- 
duced to one cup. Use, for sauces, 
fish aspic, to flavor the water in 
which fish is cooked, or as a founda- 
tion of a fish soup. 

Egg Sauce 

1 cup court bouillon 

3 tablespoons butler 

2 tablespoons flour 
1 hard-cooked egg 


Melt two tablespoons butter; add 
flour, and, when smooth, add court 
bouillon, stirring until it boils. 
Season to taste, with salt and 
pepper; add remaining butter and 
egg thinly sliced or chopped. Or, 
omit hard-cooked egg, and add two 
egg yolks, slightly beaten, and 
Sunkist lemon juice, to taste. 

Hollandaise Sauce 

y cup butter 

Yolks of 2 eggs 

% teaspoon salt 

Few grains cayenne 

1 tablespoon Sunkist lemon juice 

Wash butter; divide in three 
pieces, and put one piece with egg 
yolks and lemon juice in a sauce- 
pan. Work together until smooth, 
and set saucepan over hot water, 


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stirring constantly until butter 
begins to melt. Then add second 
piece of butter, and, as it thickens, 
the third piece, lifting saucepan 
occasionally from water, that sauce 
may not curdle. Season with salt 
and cayenne, and serve immediately. 
If sauce curdles, add one table- 
spoon of heavy cream or two 
tablespoons white sauce, and beat 
well. For a thinner sauce, add 
one-third cup boiling water, and 
cook one minute. Serve with fish, 
steak, or vegetables. 

Horseradish Hollandaise 


To Hollandaise Sauce add three 
tablespoons grated horseradish root 
and two tablespoons heavy cream. 

Mock Hollandaise Sauce 

2 tablespoons butter 

2 tablespoons flour X cup mifk 

y 2 teaspoon salt ys teaspoon pepper 

Few grains cayenne 

2 egg yolks J4 cup butter 

1 tablespoon Sunkist lemon juice 

Melt butter; add flour, and stir 
until well blended; then add milk, 
salt, pepper, and cayenne, and bring 
to boiling point. Stir in the egg 
yolks, butter (bit by bit), and Sun- 
kist lemon juice. Serve immediately. 

Orange Marmalade 
Bavarian Cream 

1 tablespoon gelatine 

% cup cold water 

1 cup Sunkist orange marmalade 

1 tablespoon Sunkist lemon juice 

1 cup heavy cream 

Soak gelatine in cold water for 
five minutes; dissolve by setting the 
dish of gelatine in one of hot water. 
When dissolved, add the orange 
marmalade, in which the peel has 
been finely chopped; add lemon 
juice, and fold in the cream, beaten 
stiff. Mold, chill, and serve with 
raspberry or strawberry jam, or 
with fresh strawberries. 

For individual service, pin a 
piece of stiff white paper around 
paper charlotte russe cups or 
punch-glasses, making them one 
inch higher. Put in Bavarian 
Cream until cup is two- thirds full; 
add a layer of raspberry jam; then 
enough Bavarian Cream to come 
to top of paper. When firm, re- 
move the paper and garnish with a 
whole strawberry, from the jam, 
pieces of orange peel, from orange 
marmalade, and whipped cream, 
sweetened, flavored, and forced 
through pastry-bag and tube. 

Sunkist Orange Marmalade, -with Bavarian Cream 


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Sunkist Recipes 

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Orange Marmalade 

6 Sunkist oranges 

1 Sunkist lemon 
11 cups cold water 

7 cups sugar 

Peel oranges, removing all white 
skin, and slice thin. Slice lemon 
with rind on; cover oranges and 
lemon with cold water; let stand 
twenty-four hours. Then boil three 
hours; add sugar, and let boil one 
hour. Pour into glasses; cool, and 
cover. This recipe makes nine 
glasses of marmalade. 

Orange and Lemon 

3 Sunkist oranges 

2 Sunkist lemons 
5 cups sugar 

5 cups water 

Wipe fruit, and cut, crosswise, 
in as thin slices as possible, re- 
moving seeds. Put into preserv- 
ing kettle, add water, and let stand 
thirty-six hours. Place on range, 
bring to boiling point, and let boil 
(not simmer) two hours. Add 
sugar, and boil one hour. Turn 
into sterile glasses, let stand until 
firm, and cover with melted paraf- 

Orange Jelly 

2 tablespoons gelatine 
^4 cup cold water 

^2 cup boiling water 

y cup sugar 

1 cup Sunkist orange juice 

3 tablespoons Sunkist lemon juice 
Soak gelatine five minutes in cold 

water; dissolve in boiling water; 
add sugar, Sunkist orange and 
lemon juice, and strain into a mold. 
Put in a cold place to stiffen. 

Cut in cubes, and serve in orange 
baskets, or in half skins of oranges, 
cut in points. Blood oranges make 
a very pretty jelly. This jelly 
may be used as suggested under 
Lemon Jelly. 


2 pounds rhubarb 

3 cups sugar 

]/2 cup seeded raisins 
1 Sunkist orange 
^2 Sunkist lemon 
1 cup walnut meats 

Wash rhubarb; cut in one-inch 
pieces; sprinkle with sugar; add 
raisins and Sunkist orange and 
lemon, cut in thin slices, rejecting 
seeds. Let stand until juice ac- 
cumulates, then boil, gently, until 
thick, stirring frequently, to pre- 
vent burning. Add nut meats, 
boil two minutes, and pour into 
glasses or jars. 

One and one-half pounds plums, 
one quart of cranberries, with one 
quart cold water, or grapes, from 
which the seeds are removed, may 
be used in place of the rhubarb. 

Lemon Honey 

6 tablespoons butter 

1 cup sugar 

3 egg yolks 

1 large Sunkist lemon 

Cream butter; add sugar gradu- 
ally; then heat in double boiler 
until butter is melted. Add yolks 
of eggs beaten until thick and 
lemon-colored, and grated rind ot 
lemon. Stir until it begins to 
thicken; add juice of the lemon, and 
continue stirring until the con- 
sistency of honey. Turn into two 
sterilized jelly glasses, and cover. 


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Sunkist Recipes 

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Orange Bavarian Cream 

y* cup Sunkist orange juice 

1 teaspoon grated Sunkist orange rind 
y^ cup sugar 

2 egg yolks 

1 tablespoon gelatine 
y cup cold water 

1 cup heavy cream 

Heat Sunkist orange juice, rind, 
and half the sugar in double boiler. 
Beat egg yolks with remaining 
sugar; add orange juice mixture, 
and cook over hot water, stirring 
until smooth and thickened; add 
gelatine, dissolved in cold water; 
then strain into the cream. Set 
dish containing mixture in a pan 
of ice-water, and beat until it 
begins to stiffen. Mold, chill, and 
serve, garnished with candied orange 
straws, or with Sunkist orange 
sections, free from membrane, and 
sprinkled with sugar. 

Lemon Bavarian Cream 

y cup sugar 

% cup Sunkist lemon juice 

2 egg yolks 

y* tablespoon gelatine 

1 tablespoon cold water 

2 egg whites 
y cup cream 

Put one-half the sugar and 
Sunkist lemon juice in double 
boiler; when heated, pour over egg 
yolks, beaten with remaining sugar; 
return to double boiler, and cook, 
stirring constantly, until thick- 
ened. Add gelatine, soaked in 
cold water; beat occasionally, until 
cool; fold in egg whites, beaten 
stiff, and cream, also beaten stiff. 

Cumberland Sauce 
for Duck 

Juice 1 Sunkist orange 
Juice 1 Sunkist lemon 
Grated rind 1 Sunkist lemon 
Grated rind 1 Sunkist orange 
1 cup powdered sugar 

1 tablespoon grated horseradish 

2 tablespoons currant felly 

Mix ingredients; beat thoroughly; 
heat, and serve. 

Princess Sauce 

3 tablespoons butter 
2 tablespoons flour 
Ys teaspoon salt 
Few grains pepper 
1 cup milk 

y tablespoon Sunkist lemon juice 
1 teaspoon beef extract 

Melt butter, add flour mixed 
with salt and pepper; when smooth, 
add the milk, and stir until it 
boils. Add Sunkist lemon juice 
and extract, and one tablespoon 
butter, bit by bit. Serve with 

Orange Mint Sauce for 

Remove currant jelly from tum- 
bler to glass serving-dish, and 
sprinkle with one and one-half 
tablespoons finely-chopped mint 
leaves and shavings from rind of 
one-fourth of a Sunkist orange. 
Serve with lamb chops or roast 

Orange Vinegar 

Put the juice from six Sunkist 
oranges in a glass jar; add a cake of 
compressed yeast, dissolved in a 
little of the juice; coyer with cheese- 
cloth, and let stand in a warm place 
about a month, or until sour enough 
to use. Strain, and use in place of 
cider vinegar. 


Him iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Sunkist Recipes iiiHiiniiiiiiiiiiiiiiiiiiiiiiHniiiii 

Sunkint Orange Jelly 

Orange Jelly, without 

Wash six Sunkist oranges and 
three Sunkist lemons; cut in very 
thin slices; measure; add three times 
the measure of water; boil hard for 
one hour; strain through double 
cheesecloth, and let stand twenty- 
four hours. Pour off all the clear 
liquid ; to it, add an equal quantity 
of sugar; boil until it drips like 
jelly from a spoon. Put into 
sterile glasses, and when firm, cover 
with melted paraffin. 

Orange and Rhubarb 
Sauce . 

2 pounds rhubarb 

2 Sunkist oranges 

1% cups sugar 

1 tablespoon granulated gelatine 

1 tablespoon cold water 

Wash rhubarb, cut into inch 
pieces; peel oranges, removing 

membrane with peel, and cut in 
small pieces; put rhubarb, Sunkist 
orange and sugar in an earthen- 
ware or glass baking-dish, and bake 
about one hour. Dissolve gelatine 
in cold water, add to rhubarb mix- 
ture, and when cool, fill individual 
pastry shells with sauce, and 
decorate with whipped cream, forced 
through pastry bag and rose tube. 

Orange Jelly, with Fruit 

Remove sections free from mem- 
brane (see page 12) from three 
Sunkist oranges, and arrange five 
sections in the bottom of a mold, 
to form a star. Cover with orange 
jelly, and when firm, fill mold with 
orange jelly, mixed with remaining 
orange, cut in small pieces. Chill, 
and when firm, remove from mold, 
and serve with cream. Other fruits 
or a mixture of fruits and nuts, may 
be used. 



Banana Canoes 

4 bananas 

2 Sunkist oranges 

2 slices pineapple 

Salad dressing 

Berries or candied cherries 

With a sharp knife cut a section 
of skin from the concave curve of 
the bananas, and carefully take out 
the fruit, leaving the skin in the 
shape of a canoe. Pare oranges; 
remove sections, and cut in pieces, 
mix with pineapple (cut in pieces) 
and an equal amount of banana 
pulp (cut in pieces). Fill canoes 
with fruit; cover with Mayonnaise 
or French dressing; sprinkle gener- 
ously with paprika; lay on bed of 
shredded lettuce, and garnish with 
berries or candied cherries. 

Orange Pinwheels 

1 cup flour 

2 teaspoons baking-powder 
y teaspoon salt 

2 tablespoons butter 

y$ cup milk 

2 tablespoons sugar 

y tablespoon Sunkist orange juice 

Grated Sunkist orange rind 

Mix and sift flour, baking-pow- 
der and salt, rub in one tablespoon 
butter, or other shortening, and 
moisten to a dough with milk. 
Roll thin; spread with remaining 
butter, sprinkle with sugar, mixed 
with Sunkist orange juice and rind, 
and roll up like a jelly-roll. Cut 
in slices, and place, cut side up, in 
buttered muffin-pans. Sprinkle with 
remaining sugar, and bake in a hot 
oven. When small and dainty, 
these are good for afternoon tea. 

Lemon Catsup 

Grated rind of 4 Sunkist lemons 

Juice of 4 Sunkist lemons 

1 tablespoon grated horseradish 

1 teaspoon salt 

2 teaspoons white mustard seed 
2 teaspoons celery seed 

4 cloves 

Few blades mace 

Few grains red pepper 

Mix ingredients; boil thirty-five 
minutes, and bottle while hot. Let 
stand five or six weeks to ripen. 
Serve with fish. 

Orange Sweet Pickle 

4 Sunkist oranges 

2 cups sugar 

iy^ cups vinegar 

1 teaspoon cloves 

1 teaspoon stick cinnamon 

Peel Sunkist oranges, removing 
all white membrane with peel; cut 
into thick slices; steam until tender 
and translucent. Boil sugar, vine- 
gar and spices, tied in cheesecloth, 
for twenty-five minutes. Add fruit, 
and put in fireless cooker, or sim- 
mer slowly, on back of stove, for 
one hour. Place in glass jar, and 
let stand a week or two to ripen, 
before using. 

Grapefruit Marmalade 

1 Sunkist orange 
1 Sunkist lemon 
1 grapefruit 

Slice fruit very thinly, reject- 
ing only seeds and core of the 
grapefruit. Measure fruit, and add 
to it three times the quantity of 
water. Let it stand in an earthen 
dish over night, and, next morning, 
boil for ten minutes only. Leave 
until next day, then boil two hours. 


Sunkist Recipes 

Measure, add an equal amount of 
sugar, and boil, stirring occasional- 
ly, that it may not burn, about an 
hour, or until it sheets from spoon. 
Pour into sterile glasses; let stand 
covered with cheesecloth, until 
firm, then cover with melted paraf- 

Lemon Butter 

y* cup butter 

X teaspoon paprika 

1 tablespoon Sunkist lemon juice 

Cream the butter and paprika 
together, and then add Sunkist 
lemon juice, drop by drop, stir- 
ring, constantly, until all the lemon 
juice is blended with butter. 

Maitre d'Hotel Butter 

% cup butter 

y> teaspoon salt 

y% teaspoon paprika 

y> tablespoon finely chopped parsley 

YO, tablespoon Sunkist lemon juice 

Put butter in a bowl, and work 
with a wooden spoon until it is soft 
and creamy; add salt, paprika, 
chopped parsley, and lemon juice, 
drop by drop. Serve with steak 
or chops. 

Pepper Butter 

y, cup butter 

% tablespoon chopped red pepper 
y, tablespoon chopped green pepper 
% tablespoon chopped parsley 

1 teaspoon chopped onion 
y chopped clove of garlic 

2 teaspoons Sunkist lemon juice 
Cream butter; add other in- 
gredients, and mix well. Serve on 
broiled steak or chicken. 

Candied Sunkist Orange 


Put peel from eight Sunkist 
oranges in cold water; heat to 
boiling point, and cook gently, 

until very tender. Drain; put in 
cold water, and, when cold, remove 
membrane and soft portion. Boil 
one cup sugar and one-half cup 
water until syrup spins a thread; 
put in peel, and cook gently, until 
syrup is evaporated and peel looks 
clear. Drain on wire cake cooler, 
and leave in open air until thorough- 
ly dry. Store, and use as required 
in cakes and puddings. 

Candied Lemon Peel may be pre- 
pared in the same way. 

Orange Loaf-Sugar 

Cut sugar 
Sunkist oranges 

Rub the entire surface of blocks 
of sugar over the rind of Sunkist 
oranges that have been washed and 
wiped dry. Store in a glass jar, 
and use as required; or, roll the 
blocks of orange sugar, force through 
a coarse strainer, and use like plain 

Lemon Loaf -Sugar 

Cut sugar 
Sunkist lemons 

Use Sunkist lemons, and follow 
directions for making orange loaf- 

Sunkist Orange and Lemon 
Gut Sugar 


linn iiiiiiiiiiiiiiiiiiiiiiiiiHiiiiiiiiiiiii 

Sunkist Recipes 

iiiiiiiiiiiiiiiiiiiiiiiniiiiiiuiiiiiii nun 

For the Preserve Closet 

Strawberry Jelly 

With a sharp knife remove all 
the outside, thin, yellow rind from 
Sunkist oranges. Squeeze out the 
juice and, with a spoon, scrape off 
any remaining pulp. Put the thick, 
white, inner peel through a meat- 
chopper (there should be one 
cupful); add the juice of one Sun- 
kist lemon, and let stand one hour. 
Add three cups water; bring to 
boiling point, and boil five minutes. 
Let stand over night. Again bring 
to boiling point; boil ten minutes, 
and add one quart strawberries, 
hulled, washed, drained, and 
mashed, and boil fifteen minutes, 
or until juice is extracted from 
strawberries. Drain through can- 
ton flannel jelly bag. Bring juice 
to boiling point; boil five to seven 
minutes; measure; add an equal 

quantity of sugar; boil five minutes, 
and pour into sterilized jelly 

If a stiff er jelly is desired, use 
more white skin from Sunkist 

If a larger quantity of jelly is to 
be made at one time, it will be 
necessary to proportionately in- 
crease the length of time for 

Mint Jelly, with Orange 

Heat two cups of Orange Pectin 
Extraction to the boiling point; 
boil five minutes; add two cups 
sugar and vegetable color paste, 
to tint a delicate green, and boil 
five minutes. Add two drops of 
oil of peppermint; mix well, and 
turn into sterilized jelly glasses. 



Jellied Oranges, Cut in 

Remove a piece one inch in 
diameter from the navel ends of 
Sunkist oranges. Remove juice 
and pulp with a teaspoon, and 
strain through cheesecloth. With 
first two fingers take out as much 
as possible of the white inner mem- 
brane from the orange skin. Use 
juice to make orange jelly, and 
fill orange skins. Place in upright 
position in a pan of crushed ice, 
and leave until firm. Cut in 
halves, then in thirds, and serve 
with or without whipped cream. 

Pineapple Jelly 

1 tablespoon gelatine 

% cup cold water 

y* cup boiling water 

}4 cup canned pineapple syrup 

3 tablespoons Sunkist lemon juice 

% cup sugar 

3 tablespoons pineapple cubes 

3 tablespoons Maraschino cherries 

3 tablespoons cut walnut meats 

3 tablespoons cubes of orange 

Soak gelatine in cold water; 
dissolve in boiling water, and add 
pineapple syrup, Sunkist lemon 
juice, and sugar. When gelatine is 
beginning to get stiff, stir in the 
fruit and nuts, of which there 
should be, in all, three-fourths of 
a cup. Turn into a mold, and chill. 

Lemon Jelly 

1 }/2 cups cold water 
1 cup sugar 

4 cloves 

^2-inch stick cinnamon 

1 tablespoon gelatine 

2 tablespoons cold water 

y, cup Sunkist lemon juice 
Few grains salt 

Put sugar, water, cloves and 
cinnamon in saucepan; place on 
range; stir until sugar has dissolved, 

and bring to boiling point. Add 
gelatine which has soaked in cold 
water five minutes. Stir until 
gelatine has dissolved; then add 
Sunkist lemon juice and salt. 
Strain into a mold, dipped into 
cold water, and chill. Spices may 
be omitted. 

For Macedoine Pudding, add, 
when jelly begins to stiffen, a mix- 
ture of fruits, cut in pieces and 
drained. Mold and chill. 

For Lemon Sponge, when mix- 
ture begins to stiffen, beat with 
egg-beater until very light and 
frothy. Mold and chill. 

For Jelly in Layers, divide jelly 
in three portions, and put one 
portion in bottom of mold. When 
firm, decorate, if desired, with 
candied cherries, and cover with a 
second portion, beaten until light. 
When that is firm, cover with a 
layer of plain jelly. Mold, chill, 
cut in slices, and serve. The 
different layers may be colored 
pink and green. 

For Snow Pudding, add to lemon 
sponge the stiffly-beaten whites of 
two eggs. Mold, chill, and serve 
with boiled custard. 

Mint Jelly, with Gelatine 

5 sprigs mint 

% cup water 

1% tablespoons gelatine 

y cup cold water 

$4 cup sugar 

Juice of 1 Sunkist lemon 

Green color paste 

Boil sprigs of mint and two- 
thirds cup of water for five minutes. 
Soak gelatine in one-half cup cold 
water; add to boiling mint and 
water, with sugar and Sunkist 
lemon juice. Color a delicate green 
with vegetable color paste; strain 
into four small molds; chill, and 
serve with roast lamb or lamb chops. 


(Hill Illlllllllllllllllllllllllllllllllllllll 

Sunkist Recipes 

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii linn 

Lemon Pectin Extraction 

Use the inner white peel of Sun- 
kist lemons, and follow directions 
for Orange Pectin Extraction. 

Orange Pectin Extraction 

With a sharp knife remove every 
particle of the outside, thin, yellow 
rind from Sunkist oranges. Re- 
move the white peel from the 
orange and put it through a meat 
chopper. To each cupful, pressed 
down, of chopped white peel, add 
the juice of one Sunkist lemon, and 
let stand one hour. Add two cups 
of water; heat to boiling point, and 
let boil five minutes. Let stand 
over night; add four cups of water; 
heat to boiling point, and boil ten 
minutes. Strain through a canton 
flannel jelly bag. This extraction 
can be poured at once into sterile 
bottles and kept until needed, or 
flavored, as desired, and made 
into jelly. 

Lemon Extract 

When only the juice is to be used 
from a number of Sunkist lemons, 
carefully wash and wipe the the 
fruit; then grate the yellow rind off, 
being particular that not any 
white inner skin is grated. Put 
yellow grated rind into a small 
bottle, cover with pure grain 
alcohol, cork tightly, and set away 
for several weeks. Strain, and the 
extract is ready for use. 

Sunkist orange extract is made in 
the same way. 

Orange Fritters 

2 Sunkist oranges 


l /4 cup milk 

% cup flour 

YT, teaspoon baking-powder 

% teaspoon sugar 

% teaspoon salt 

y tablespoon cooking oil 

Beat egg until light; add milk, 
flour, sifted with baking-powder, 
sugar and salt, and oil or melted 
butter. Beat until smooth. Pare 
Sunkist oranges, removing mem- 
brane with peel; cut in slices, and 
sprinkle with sugar and a few drops 
Sunkist lemon juice. Have deep 
fat, hot enough to brown a piece of 
bread while counting to sixty. Dip 
orange sections in batter mixture, 
and fry in deep fat until puffed and 
brown. Do not fry too many at 
one time. Drain on brown paper; 
sprinkle with powdered sugar, and 
serve with orange sauce. 

Sweet Croquettes 

1 cup stale cake crumbs 

% cup chopped, blanched almonds or 

shredded cocoanut 
Grated rind } Sunkist lemon 
]/2 tablespoon Sunkist lemon juice 
^ cup Sunkist orange juice 
1 egg yolk 
1 egg white 
Fine cake crumbs 

Mix first four ingredients in sauce- 
pan; add Sunkist orange juice, to 
moisten, and let stand ten minutes. 
Heat to boiling point; remove from 
fire; add egg yolk, and cool. Shape as 
croquettes; dip in egg white, beaten 
slightly, with one tablespoon cold 
water; roll in sifted dry bread or 
cake crumbs, and fry in deep fat. 
Sprinkle with powdered sugar, and 
serve with chocolate sauce. 


mi" iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Sunkist Recipes 

Orange Fondant 

2 cups sugar 

X cup Sunkist orange juice 

Yelloiv rind 1 Sunkist orange 

Put sugar, Sunkist orange juice 
and a few pieces of yellow orange 
rind in saucepan, and boil to 238 
degrees, or until syrup spins a long 

Pour onto a marble slab or a large 
white agate tray or platter, and 
leave until cool. Remove orange 
rind, and work syrup with a broad 
spatula, or a wooden butter-hand, 
until it gets white and creamy; 
then knead until smooth. Keep 
covered in a glass jar until wanted, 
coloring with yellow color paste, if 
a deeper color is desired. 

Orange Bonbons. For the cen- 
tres, shape fondant in small balls, 
and leave on paraffin paper 
several hours or over night. Place 
more fondant in small saucepan, 
over hot water, and stir until 
melted. Drop centres, one at a 
time, in the melted fondant, re- 
moving with candy-dipper, or a 
two-tined fork, to paraffin paper. 
Nuts, candied cherries or orange 
straws may be dipped in the 
fondant. Fondant balls may be 
dipped in melted chocolate. 

Orange Cocoanut Creams. Melt 
one cup orange fondant over hot 
water; stir in one cup shredded 
cocoanut, using, if possible, the 
long shreds for sale by wholesale 
confectioners. Drop from two- 
tined fork, in irregular mounds, on 
paraffin paper. 

Orange Mints. Melt orange 
fondant over hot water; then drop 
from tip of spoon, in perfect 
rounds, on paraffin paper. 

Rhubarb Jelly* 

Follow directions for making 
strawberry jelly, using rhubarb in 
place of strawberries. 

Orange Straws 

Follow directions for candied 
orange peel, cutting peel in thin 
strips with scissors after the first 
cooking. When dry, roll in granu- 
lated sugar, and store in glass jars. 

Chocolate Candied Orange 

Candied orange peel 
Confectioners' chocolate 

Melt confectioners' dipping choc- 
olate in saucepan over hot water. 
Let water come to the boiling 
point; then remove from fire, and 
chocolate will melt. It should not 
be allowed to reach a higher 
temperature than 125 degrees. 
Beat until cool (about 82 degrees) ; 
then dip each piece of candied 
orange peel, separately, in the 
chocolate; put on paraffin paper, 
or piece of white oilcloth, and cool 

Sunkist Orange Bonbon* 


nun iiiiiiiiiiiiiiiiiiiHiiiiiiiiiiHiiiiiii Sunkist Recipes iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniii mm 

Spinach* with Sunkist Lemon and Hollandaiae Sauce 

Spinach, with Sunkist 

Wash one peck Spinach thor- 
oughly, and steam over hot water 
until tender. Chop fine; season 
with salt and paprika. Of three 
hard-cooked eggs, reserve some for 
garnish, and put remainder through 
potato-ricer. Add to spinach, and 
reheat with three tablespoons butter ; 
add two tablespoons Sunkist lemon 
juice; garnish with roses, cut from 
hard-cooked white of egg, and serve 
with Horseradish Hollandaise Sauce. 
Serve with lamb chops or cutlets. 

Arlington Asparagus 

Cut rings one-third inch wide 
from a lemon, and remove the pulp. 
Cut crusts from oblong pieces of 
toast, and moisten with water, in 
which asparagus has been cooked. 
Put stalks of boiled asparagus 
through lemon peel rings, and 
arrange on toast. Brush rings with 
melted butter, and serve very hot, 
with Hollandaise Sauce, Mousse- 
laine Sauce, or melted butter, 
poured over the asparagus. 

Oyster Plant, with Fine 


1 bunch oyster plant 
Juice 1 Sunkist lemon 
3 tablespoons butter 

1 teaspoon chopped parsley 
X teaspoon chopped chives 


Wash and scrape oyster plant. 
Put at once into cold water with the 
lemon juice, and let stand ten 
minutes. Cut, crosswise, in one- 
inch slices, and cook in boiling 
salted water, to cover, until soft; 
drain; add three tablespoons butter, 
and reheat. Sprinkle with parsley, 
chives, salt and pepper, and serve. 

Artichokes, Italian Style 

2 French artichokes 
1 Sunkist lemon 

1 teaspoon sweet herbs 
$4 cup brown stock 
]/2 cup tomatoes 
> cup mushroom liquor 

Cut artichokes in quarters, and 
remove the choke. Rub over with 
Sunkist lemon; parboil fifteen min- 
utes in water with one-half tea- 


Sunkist Recipes 

spoon salt and one tablespoon Sun- 
kist lemon juice, and drain. Place 
in casserole, with sweet herbs, 
brown stock and two teaspoons 
Sunkist lemon juice. Cover, and 
cook in oven until tender. Re- 
move; strain liquor in pan; add to 
it tomatoes, stewed and strained, 
mushroom liquor, and one-half 
tablespoon chopped parsley. Cook 
ten minutes; season, to taste, and 
pour over artichokes. 

Beet Relish 

1 cup cooked beets 

3 tablespoons horseradish 

2 teaspoons powdered sugar 
1 teaspoon salt 

4 tablespoons lemon juice 

Chop the beets, which should be 
cold, and add other ingredients. 
Serve with cold sliced meat. 

Carrots and Turnips, 

1 cup carrot strips 
1 cup turnip cubes 
1 cup Princess Sauce 
Chopped parsley 

Wash and scrape carrots, and 
cut in two-inch strips. Wash and 
pare white turnips, and cut in half- 
inch cubes. Steam until tender; 
moisten with Princess Sauce (see 
page 20), and sprinkle with chopped 

Cauliflower Mousselaine 

Remove leaves; cut off stalk, and 
soak cauliflower thirty minutes, 
head down, in cold water, to cover. 
Cook, head up, twenty minutes, 
or until soft, in boiling water, to 
which is added one tablespoon, 
each, of salt and lemon juice. 
Drain; separate into flowerets, and 
over it pour Mousselaine Sauce. 

Princess Potatoes 

Wash and pare large potatoes, 
and shape with an apple-corer; then 
cut the cylinders thus made into 
half-inch lengths, crosswise. Soak 
in cold water; drain; cook in boil- 
ing salted water two minutes; then 
let stand ten minutes in ice-water. 
Drain; dry with towels, and fry in 
deep fat until soft, but not brown. 
When all potato is fried, put it back 
into frying-basket, and plunge it 
altogether in very hot fat, and fry 
until crisp and brown. Drain on 
brown paper; put in serving-dish, 
and cover with Princess Sauce. 

Sauted Tomatoes 

Wipe, and remove slices from top 
and bottom of tomatoes. Cut in 
halves, crosswise, sprinkle with salt, 
pepper, and flour, and saute in 
butter. Remove to circular pieces 
of sauted bread, and on each put a 
tablespoon of Horseradish Holland- 
aise Sauce. 

Sunkist Orange Basket 

Sunkist Orange Basket 


nun HIIIIII .......... iiiiiiuiiiniiiiiiiii 

Sunkist Recipes 


Lemon Honey Sandwiches 

1 cream cheese 

4 tablespoons lemon honey 


Work the cheese with a silver 
fork until it is soft; add lemon 
honey, and mix. Cut bread in thin 
slices; spread with mixture; put 
together in pairs, and cut in tri- 
angles or strips. This mixture can 
be spread on thin crackers, and 
sprinkled with chopped nuts. 

Orange Honey Sandwiches 

1 cup sugar 
M cup water 

% cup Sunkist orange juice 

}4 cup finely-chopped Sunkist orange 

K teaspoon vanilla 

Boil sugar, water and orange 
juice until syrup will spin a thread 
when dropped from tip of spoon. 
Add orange peel, from which the 
white must be removed before peel 
is chopped, and one-half teaspoon 
vanilla. Again bring to boiling 
point; cool, and use as sandwich 
rilling between thin slices of but- 
tered bread. 

Savory Butter Sandwiches 

2 teaspoons Sunkist lemon juice 
2 teaspoons anchovy paste 

2 teaspoons mustard 

4 teaspoons Roquefort cheese 

4 tablespoons butter 

Put all ingredients into a bowl; 
beat until smooth and creamy; 
spread on crackers; cover each with 
another cracker, and use with cock- 
tails or simple salads. 

Orange Bread 

1 yeast cake 

Yt cup lukewarm water 


1 tablespoon melted butter 

1 tablespoon melted lard 

1 teaspoon salt 

2 tablespoons sugar 

Grated rind 2 Sunkist oranges 
}4 cup Sunkist orange juice 

3 cups flour 

Dissolve yeast in warm water; 
add egg well beaten, butter, lard, 
salt, sugar, grated Sunkist orange 
rind, Sunkist orange juice, and flour. 
Beat until smooth, adding more 
flour, if necessary; knead until 
smooth and elastic; let rise till 
double its bulk; shape in double 
loaf; put in breadpan; let rise 
again to double its bulk, and bake 
one hour in a moderate oven. This 
bread is delicious with orange mar- 
malade for afternoon tea. 

Orange Peel Bread 

1 cup scalded milk 
3 tablespoons molasses 
1 teaspoon salt 
1 yeast cake 

cup lukewarm water 
cups bread flour 
cups Graham flour 
cup candied orange peel 
K cup pecan nut meats 

Mix milk, molasses and salt; when 
lukewarm, add yeast cake, dissolved 
in lukewarm water, and flour; mix; 
then add orange peel (see page 23) 
and nuts, cut in small pieces. 
When thoroughly mixed, let rise 
until double its bulk; cut down with 


Sunkist Recipes 

iniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiu nun 

caseknife, and fill small buttered 
baking-powder boxes one-third full; 
let rise to double its bulk, and bake 
in a moderate oven. This mixture 
can be baked in muffin-tins, and 
served while hot. 

Colonial Sandwiches 

Slice cold orange peel bread (see 
page 30) as thinly as possible; 
spread with creamed butter, and 

serve on a fancy plate, covered with 
a doily. 

Toasted Marmalade 

Cut two thin slices of bread, 
spread with butter; then spread 
lightly with Sunkist orange marma- 
lade. Put slices together, toast, 
cut in halves crosswise, and serve 

Sliced Sunkist Lemon, Nut Cloves and Cherries 


nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiii Sunkist Recipes 

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii! linn 



y \ 

Salads and Dressings 
Desserts and Beverages 

Orange and Peanut Salad 

1 banana 

2 Sunkist oranges 
y cup peanuts 

French dressing 

Remove skin from banana ; scrape, 
and cut in quarters (lengthwise) and 
thirds (crosswise), and roll in pea- 
nuts, finely chopped. Pare oranges, 
cut in slices (crosswise) ; stamp out 
centre, and insert a piece of banana 
through each slice. Arrange on bed 
of lettuce, and serve with French 

Peanut Rice Salad 

3 tablespoons rice 
Boiling salted water 

1 cup Sunkist orange juice 
}4 cup finely-chopped peanuts 

Cream cheese balls 
French dressing 

Wash rice; cook seven minutes in 
boiling salted water. Drain; cover 
with orange juice, and cook, in 
double boiler, until rice is tender. 
Cool ; mix (using a fork) with finely- 
chopped peanuts; sprinkle with 
salt; arrange on lettuce leaves with 
small balls made from cream cheese, 
and serve with French dressing. 

New York Salad 

4 slices pineapple 

^2 cup celery 

K cup nuts chopped 

2 Sunkist oranges 

Cream mayonnaise 


Arrange slices of pineapple on 
nests of lettuce leaves. Cut celery 


III!!! Illllllllllllllllllllllllllllllllllllin 

Sunkist Recipes 


in slender strips, one and one-half 
inches long, and mix with nut 
meats. Pile in centre of pineapple, 
and garnish with four sections of 
Sunkist orange, free from mem- 
brane, laid symmetrically on pine- 
apple. Pass dressing separately. 

Fig and Cheese Salad 

Mix cream cheese with pignolia 
nuts that have been browned in the 
oven. Season with salt and moisten 
with Sunkist orange juice or cream. 
Fill fresh or canned figs with cheese 
mixture; arrange on lettuce leaves; 
garnish with thin slices of Sunkist 
oranges, cut in quarters and sprin- 
kled with finely-chopped pignolia 
nuts, and serve with Honey Dressing 
(see page 34). 

Mock Lobster Salad 

2 cups cooked haddock 

2 cups celery 

2 tablespoons pimento 

1 cup mayonnaise dressing 

2 tablespoons Sunkist lemon juice 
Mix cold, flaked, boiled haddock 

with finely-chopped pimento; sea- 
son with salt, paprika, and Sunkist 
lemon juice, and let stand one-half 
hour. Add celery, finely chopped, 
and two tablespoons mayonnaise 
dressing. Stir lightly; pile on crisp 
lettuce leaves, and cover with dress- 
ing. Garnish with Sunkist lemon, 
cut in fancy shapes and decorated 
with paprika. 

Ginger Ale Fruit Salad 

tablespoons gelatine 
2 tablespoons cold water 
y$ cup boiling water 

1 cup ginger ale 

2 tablespoons sugar 
Few grains salt 
Juice 1 Sunkist lemon 

cup white grapes 

cup apple dice 
cup celery 

X cup canned pineapple cubes 
y. cup preserved ginger 
Cream mayonnaise dressing 

Soak gelatine in cold water; dis- 
solve in boiling water; add ginger 
ale, sugar, salt, and Sunkist lemon 
juice. When jelly begins to set, fold 
in white grapes (skinned and 
seeded), apples (pared, cored, and 
cut in small pieces), celery (cut in 
small strips), pineapple (shredded), 
and ginger (cut fine). Turn into a 
ring mold; chill, and serve on let- 
tuce leaves.- Fill centre with Cream 
Mayonnaise Dressing (see page 35). 

Jellied Vegetable Salad. 

1 tablespoon gelatine 

% cup cold water 

1 cup boiling water 

y cup sugar 

6 tablespoons Sunkist lemon juice 

1 teaspoon salt 

y cup celery, cut in pieces 
y cup cooked peas 
y cup shredded cabbage 
iy 2 canned pimentoes 

Soak gelatine in cold water, and 
dissolve in boiling water; then add 
sugar, Sunkist lemon juice, and salt. 
Strain; cool, and when beginning to 
stiffen, add celery (cut in small 
pieces), cabbage (finely shredded), 
peas, and pimento (cut in small 
pieces). Turn into a mold, and put 
in a cold place to stiffen. Unmold, 
and serve on lettuce, with Cream 
French Dressing (see page 35). 

French Dressing 

y, teaspoon salt 
l /$ teaspoon paprika 
4 tablespoons oil 

2 tablespoons Sunkist lemon juice 
Mix ingredients in order given, 

and stir or shake thoroughly just 
before serving. A half-pint glass 
jar, with screw top, or a French 
Dressing bottle, are best for mixing. 


nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiKiiiiiiii 

Sunkist Recipes 

1 cup in all 

Frozen Fruit Salad 

1 tablespoon melted butter 

2 egg yolks 

3^2 tablespoons flour 

3 tablespoons sugar 
1 teaspoon salt 

^3 teaspoon paprika 

Few grains cayenne 

% cup milk 

YJ, cup Sunkist lemon juice 

Sunkist orange 




1 cup cream 

Put butter in double boiler; add 
well-beaten egg yolks and flour, 
mixed with sugar, salt, paprika, and 
cayenne. Then add milk and Sun- 
kist lemon juice; cook, stirring con- 
stantly, until mixture thickens. 
Strain into bowl; beat two minutes; 
then cool. Add one cup mixed 
fruit, cut in small pieces; fold in 
stiffly-beaten cream; put into a pint 
brick mold or baking-powder boxes; 
cover with buttered paper and tin 
cover; pack in ice and salt, and let 
stand two hours. Cut in slices, 
and serve on lettuce. 

Orange Salad 

2 Sunkist oranges 
Few grains mustard 
French dressing 

Sunkiat Orange Salad 

Pare oranges, cut in very thin 
slices, and slices in quarters. 
Marinate with French Dressing, to 
which is added a few grains of 
mustard, and serve on a bed of 

Honey Salad Dressing 

X cup strained honey 

3 egg yolks 

y teaspoon salt 

Yi teaspoon paprika 

1 tablespoon Sunkist lemon juice 

1 cup heavy cream 

Heat the strained honey to the 
boiling point; then pour slowly, 
while beating constantly, onto well- 
beaten egg yolks. Cook one min- 
ute, stirring constantly; remove 
from fire, and stir occasionally, until 
cool. Add salt, paprika and Sun- 
kist lemon juice; and just before 
using, add cream, beaten until stiff. 

Golden Salad Dressing 

% cup pineapple juice 

% cup Sunkist orange juice 

2 tablespoons Sunkist lemon juice 
yi teaspoon salt 

2 egg yolks 
Ys cup sugar 
2 egg whites 

Mix pineapple juice, Sunkist 
orange and lemon juice, and salt, 
and heat in a double boiler. Beat 
egg yolks until thick and lemon- 
colored, gradually adding one-half 
the sugar; then, while beating con- 
stantly, add hot fruit juices; return 
to double boiler, and cook, stirring 
constantly until thick and smooth. 
Beat whites of eggs until stiff; add 
remaining sugar, and combine with 
first mixture just before removing 
from fire. 


nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Sunkist Recipes 

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii nun 

Sunkist Star Salad 

Star Salad 

On individual plates of lettuce 
arrange, in star pattern, five sections 
of grapefruit, free from membrane; 
on these place five sections of Sun- 
kist orange, free from membrane. 
Cut long, slender strips of figs, and 
place on edge of Sunkist orange 
sections. Fill spaces between orange 
star points with finely-cut dates. 
Serve with French Dressing, made 
with Orange Vinegar. 

Mayonnaise Dressing 

> teaspoon mustard 

>2 teaspoon salt 

]4 teaspoon powdered sugar 

Few grains cayenne 

1 egg yolk 

2 tablespoons Sunkist lemon juice 
s/4 cup olive or peanut oil 

Sift, together, mustard, salt, 
sugar and cayenne; add egg yolk 
and one-half teaspoon Sunkist 
lemon juice. While stirring con- 
stantly, add, drop by drop, three 
teaspoons of oil; then add oil, in a 
fine, steady stream, continuing the 
beating, and thinning occasionally 
with lemon juice, until all the oil 
and lemon juice is used. 

Boiled Salad Dressing 

% tablespoon salt 
1 teaspoon mustard 
1^4 tablespoons sugar 
Few grains cayenne 

1 tablespoon flour 

2 egg yolks 

1^4 tablespoons butter or oil 
YO, cup milk (sweet or sour) 
% cup Sunkist lemon juice 

Mix and sift dry ingredients; add 
egg yolks, slightly beaten, and milk. 
Cook over boiling water, stirring 
until thick. Add butter and Sun- 
kist lemon juice; strain, and cool. 

Cream French Dressing 

To French Dressing add three 
tablespoons heavy cream, and shake 
until well blended. 

Martinique French 

To French Dressing add one-half 
teaspoon finely-chopped parsley and 
one-half tablespoon finely-chopped 
green pepper. 


nun iiiiiiiJiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHi 

Sunkist Recipes 

iiiuiiiiiiniiiiiiHiiiwiiiiiiniiiii HUH 

French Dressing, with 
Orange Vinegar 

}/2 teaspoon salt 
*4 teaspc-on paprika 
4 tablespoons olive oil 
2 tablespoons Sunkist orange vinegar 
Mix ingredients, in order given, 
and stir or shake thoroughly in a 
glass jar just before using. 

Marshmallow Salad 

2 Sunkist oranges 

8 marshmallows 

1 slice canned pineapple 

Chopped parsley 

> cup white grapes 

% cup nut meats 


Golden Fruit Salad Dressing 


Cut oranges in two; remove pulp 
carefully; then pull out all mem- 
brane, leaving orange cups. Cut 
pineapple, marshmallows and nuts 
in small pieces; skin and seed the 
grapes before measuring, and mix 
all with orange pulp and a little 
dressing. Fill orange cups; cover 
with dressing, and cross two strips 
of pimento on the dressing. Place 
one-half a grape on centre of.salad 
and a bit of chopped parsley be- 
tween the strips of pimento. 

Sunkist Marshmallow Salad 

Cream Mayonnaise 

To Mayonnaise Dressing add, 
just before serving, one-fourth cup 
heavy cream, beaten stiff. 

Russian Salad Dressing 

3 tablespoons mayonnaise dressing 
2 tablespoons olive oil 
1 tablespoon Sunkist lemon juice 
1 tablespoon tomato catsup 

1 teaspoon chopped green pepper 

2 drops Tabasco sauce 

Add ingredients, very slowly, to 
mayonnaise dressing, stirring con- 

Thousand Island Salad 

^ cup olive oil 

Juice YL Sunkist lemon 

Juice YL Sunkist orange 

1 teaspoon grated onion 

1 tablespoon chopped parsley 

8 sliced olives 

8 cooked chestnuts 

Y* teaspoon salt 

% teaspoon paprika 

1 teaspoon Worcestershire sauce 

% teaspoon mustard 

Remove shells from chestnuts, 
and cook in boiling salted water 
until soft; then cool, and cut in 
thin slices. Put all the ingredients 
in a pint glass jar; cover, and shake 
until smooth and slightly thickened. 
Serve on Southern lettuce, cut in 
quarters, carefully washed and 


nun iiiiiiniiiniiiiiiiiiiuiiiiiiiniiiii-i 

Sunkist Recipes 

Hiimiiiiiiuiinniintiiniiittiiiii nun 

Orange Fruit Cake 

^ cup butter 

Y$ cup sugar 


% cup Sunkist orange marmalade 

2 cups flour 

1 teaspoon baking-powder 
yi teaspoon soda 

}& teaspoon cinnamon 
yi teaspoon cloves 
y$ cup chopped raisins 
y$ cup chopped nut meats 

Cream the butter; add, gradually, 
one-half the sugar; beat egg until 
light; add remaining sugar, and 
combine mixtures; then add the 
marmalade. Sift together the flour, 
soda, baking-powder, cinnamon and 
cloves, and add to mixture with 
raisins and nuts. Bake in one loaf 
in a moderate oven. 

Orange Roly-Poly 

2 cups flour 

4 teaspoons baking-powder 

1 teaspoon salt 

4 tablespoons butter 

24 cup milk, scant 

^2 cup sugar 

4 Sunkist oranges 

Grated rind 1 Sunkist orange 

y cup water 

Mix and sift flour, baking-powder, 
and salt. With tips of fingers rub 
in two tablespoons butter, and mix, 
to a dough, with milk. Roll out 
one-half inch thick, and cover with 
small pieces of Sunkist orange pulp. 
Mix sugar, orange rind, and remain- 
ing butter, and sprinkle two-thirds 
of it over the orange. Roll up; 
pinch ends together; place in bak- 
ing-dish; sprinkle with remaining 
sugar, surround with water, and 
bake about thirty minutes. Serve 
with an orange or lemon sauce. 

Orange Jelly Roll 

3 egg whites 

3 egg yolks 

1 cup sugar 

Grated rind 1 Sunkist orange 

y$ cup Sunkist orange juice 

1 cup flour 

1 teaspoon baking-powder 

% teaspoon salt 

Beat egg whites until stiff; add 
yolks, one at a time, and continue 
beating; add sugar, gradually; add 
grated Sunkist orange rind and 
Sunkist orange juice. Fold in flour, 
mixed and sifted with baking- 
powder and salt. Line bottom of 
dripping-pan with paper, and butter 
paper and sides of pan. Pour in 
cake mixture, spread evenly, and 
bake in a moderate oven twelve 
minutes. Take from oven and 
turn onto a paper sprinkled with 
powdered sugar. Remove paper 
and cut crusty edges from four sides 
of cake, working rapidly. Spread 
with Orange Jelly (see page 19). 
Roll, and wrap in the sugared paper, 
that cake may be held in shape. 

Orange Pie Filling 

1 cup sugar 

% cup flour 

y teaspoon salt 

Grated rind 1 Sunkist orange 

1 cup Sunkist orange juice 
Juice }4 Sunkist lemon 

2 tablespoons butter 

3 egg yolks 

Mix sugar, flour, salt and grated 
rind; add fruit juice, and cook in 
double boiler ten minutes, stirring 
until thickened, and afterward, 
occasionally. Add butter and egg 
yolks beaten light; cook two 
minutes, and cool. Finish like 
lemon pie. 


Sunkist Recipes 

iiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiii nun 

Genoa Cake 

1 cup butter 

Cliopped rind 1 Sunkist lemon 

1 cup sugar 

4 egg yolks 

1% cups flour 

K teaspoon cinnamon 

1 teaspoon baking-powder 

y* teaspoon salt 

% cup almonds 

y cup candied cherries 

4 egg whites 

Cream butter; add yellow rind of 
Sunkist lemon, finely chopped, and 
add sugar, gradually. Beat egg 
yolks until thick and lemon-colored; 
add to first mixture, and beat 
thoroughly. Then add flour, sifted 
with baking-powder, salt, and cin- 
namon; almonds, blanched and 
shredded; cherries, cut in small 
pieces, and egg whites, beaten stiff. 
Mix well and bake in pan, lined with 
paper, buttered, and sprinkled with 
two tablespoons, each, of flour and 
sugar, sifted together. Shredded 
cocoanut or raisins may be substi- 
tuted for the almonds and cherries. 

Rolled Orange Wafers 

>2 cup butter 

1 cup sugar 

Grated rind 1 Sunkist orange 

1 teaspoon soda 

1 tablespoon cold water 

> cup Sunkist orange juice 

2 cups flour 

Cream butter; gradually add 
sugar and Sunkist orange rind, beat- 
ing until light; dissolve soda in cold 
water; add to Sunkist orange juice, 
then add, alternately with flour, to 
first mixture. Spread mixture on 
well-buttered sheet in the thinnest 
possible layer, and bake in a mod- 
erate oven. When baked, cut in 

squares; quickly roll each square, 
while hot, over handle of a wooden 
spoon, and arrange on a doily- 
covered plate. 

Orange Sponge Cake 

2 egg yolks 

4 tablespoons Sunkist orange juice 

y. tablespoon Sunkist lemon juice 

^4 cup sugar 

% teaspoon grated Sunkist orange 


2 egg whites 
1 cup flour 
y, teaspoon soda 

Beat egg yolks with Sunkist 
orange and lemon juice until thick 
and yellow; mix sugar and grated 
Sunkist orange rind, and add, grad- 
ually, to egg yolks; add stiffly- 
beaten egg whites, and cut and fold 
in flour, sifted four times with soda. 
Pour into a buttered and floured 
cakepan, and bake in a moderate 
oven about forty minutes. 

Devil's Food 

% cup butter 

1 cup sugar 

2 egg yolks 
yt cup milk 
1% cups flour 

3 teaspoons baking-powder 
2 egg whites 

2 squares chocolate 

Grated rind y-t Sunkist orange 

Cream butter; add, gradually, 
one-half the sugar and melted 
chocolate. Beat yolks of eggs until 
thick and lemon-colored, and add 
gradually, the remaining sugar. 
Combine mixtures, and add milk, 
alternately, with flour, sifted with 
baking-powder; then add whites of 
eggs, beaten stiff, and grated Sun- 



Sunkist Recipes iiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiii HUH 

kist orange rind. Bake forty-five 
to fifty minutes. Frost with Boiled 
Orange Frosting. When frosting 
is cool, spread a thin layer of melted 
chocolate over the top. 

Lemon Drop Cookies 

>^ cup butter 
Yz cup sugar 

1 egg 

y$ teaspoon soda 

2 tablespoons hot water 

y. tablespoon Sunkist lemon juice 
Grated rind 1 Sunkist lemon 

$4 CU P fl ur 

Cream butter; add sugar, gradu- 
ally, and egg, beaten until thick 
and light, soda, dissolved in hot 
water, Sunkist lemon juice, grated 
Sunkist lemon rind, and flour. Mix 
well, drop from tip of teaspoon onto 
buttered baking sheet, and bake in 
a quick oven. 

To make crisp cookies, use one 
and one-half cups flour when mix- 
ing; chill thoroughly, roll very thin, 
sprinkle lightly with sugar, cut out, 
and bake. 

Filled Cookies 

^2 cup butter 

1 cup sugar 

y. cup milk 
2y* cups flour 

2 teaspoons baking-powder 

Cream the butter, add sugar 
gradually, and egg well beaten. 
Mix and sift flour and baking- 
powder, and add, alternately with 
milk, to first mixture. Chill, roll 
out, put a tablespoon of filling in 
the centre of one cookie, place 
another on top, and press edges 
together. Bake on buttered tin 
sheet in a quick oven. For the 
filling put one-half cup, each, of 

chopped raisins, walnuts and sugar 
in saucepan, add two tablespoons 
of flour and one-fourth cup boiling 
water. Bring to the boiling point; 
add one and one-half tablespoons 
Sunkist lemon juice; cool, and use 
as directed. 

Lemon Queen Cake 

y, cup butter 

1 cup flour 

% teaspoon soda 

3 egg whites 

^i cup powdered sugar 

24 tablespoon Sunkist lemon juice 

Cream the butter; add, gradually, 
two-thirds of the flour, sifted with 
soda; then add Sunkist lemon juice. 
Beat whites of eggs until stiff; add 
sugar, gradually, while beating con- 
stantly; combine mixtures; then 
fold in remaining flour. Bake 
forty minutes in a moderate oven. 


iy, cups flour 

4 tablespoons lard 
y. teaspoon salt 
y> cup cold water 

3 tablespoons butter 

Mix flour and salt, and gently 
rub in lard with tips of fingers. 
Add cold water, to make a dough; 
turn on floured cloth, and knead 
two minutes. Pat with rolling-pin; 
lift to prevent sticking, and roll 
out to a long, rectangular piece. 
Spread two-thirds of it with the 
butter, which has been washed in 
cold water to free it from butter- 
milk; fold over in three layers; 
turn it one-quarter of the way 
around; pat, lift, roll, fold, and 
turn (do this three times). Roll, 
to fit pie-plate, and bake. This 
is a particularly good paste for 
turnovers and tartlet shells. 


HUH i!ii!iiii!'.'iiiiiiiiiiiiiiiiiiiiiiii:!ii 

Sunkist Recipes 


Sunkist Orange Cake 

Orange Cake 

y z cup butter 

1 cup sugar 

2 eggs 

]/2 cup Sunkist orange juice 
Grated rind 1 Sunkist orange 

1 tablespoon Sunkist lemon juice 

cups flour 
teaspoon soda 

Cream butter; add sugar, gradu- 
ally, and eggs, beaten until thick 
and lemon-colored. Sift flour and 
soda together four times; add alter- 
nately with combined fruit juices 
and rind to first mixture. Put in 
buttered and floured cake-pan, and 
bake in a moderate oven thirty-five 
or forty minutes. Cover with 
Boiled Orange Frosting (see page 

Orange Cake Filling 

Grated rind 1 Sunkist orange 
X cup sugar 

2 tablespoons cornstarch 
^3 cup boiling water 

2 tablespoons butter 

1 egg 

% cup Sunkist orange juice 

1 teaspoon Sunkist lemon juice 

Put grated Sunkist orange rind, 
sugar and cornstarch in saucepan, 
mix well, pour on boiling water, 
and cook ten minutes, stirring 
constantly; then add butter. Pour 
mixture over well-beaten egg; re- 
turn to saucepan; stir constantly, 
and cook one minute. Add Sun- 
kist orange juice and Sunkist 
lemon juice; beat well, and when 
cool, use as a filling in layer cake. 

Citrus Souffle 

1 tablespoon butter 
i/> cup sugar 

Juice 2 Sunkist lemons 
4 egg yolks 
4 eggs whites 

2 tablespoons chopped nuts 
Grated rind 1 Sunkist lemon 

Cream butter; add sugar, gradu- 
ally, and yolks of eggs, beaten until 
thick and lemon-colored, strained 
Sunkist lemon juice and grated Sun- 
kist lemon rind, and beat. Fold 
in the stiffly-beaten whites of eggs 
and nuts. Pour into a well-but- 
tered pudding-dish, set in a pan of 
hot water, and bake from thirty to 
forty minutes in a moderate oven. 
Serve immediately. 


iniii iiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Sunkist Recipes 

iiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiii nun 

Turkish Delight 

2 ounces sheet gelatine 

1 yi. cups cold water 

1 cup sugar 

Grated rind 1 Sunkist orange . 

Grated rind 1 Sunkist lemon 

Juice 1 Sunkist orange 

Juice 1 Sunkist lemon 

1 cup nut meats 

Soak gelatine in one- half cup 
cold water two hours. Dissolve 
sugar in remaining water, bring to 
boiling point; add soaked gelatine, 
and boil twenty minutes, stirring 
until gelatine dissolves, and oc- 
casionally afterwards. Add juice 
and rind of Sunkist orange and 
lemon; strain; add chopped nut 
meats; pour into buttered pan, and 
when cool, cut in squares. Roll 
each piece in confectioners' sugar. 

If the knife sticks when cutting 
the paste, dip the knife into hot 

Orange Fudge 

1^4 cups sugar 
^2 cup milk 

2 tablespoons butter 

1 tablespoon orange juice 

Grated rind ]4 orange 

% cup candied orange peel 

Place sugar and milk in sauce- 
pan, boil five minutes; add but- 
ter, Sunkist orange juice and 
rind, and boil until stiff enough to 
form a soft ball when tried in cold 
water. Remove from fire; cool; 
beat until creamy; add candied 
orange peel, cut in small pieces; 
pour into a buttered pan, and 
when almost firm mark in squares. 

Orange Balls 

Soak Sunkist orange peels three 
days in cold water, changing the 
water daily; then put in hot water, 
and boil until soft. Drain, wipe 
dry with cheesecloth, chop fine, 
and measure. Take an equal 
amount of sugar, and for each one- 
third of a cup of sugar add two 
tablespoons each of water and 
butter, and boil until it will spin a 
thread; then add the chopped peel; 
boil about five minutes; cool; put 
on a board, sprinkle with granu- 
lated sugar, and shape into small 
balls. These may be rolled in 
coarse sugar, and allowed to dry, 
or they may be dipped in fondant, 
flavored with vanilla. They are 
delicious dipped in chocolate, with 
a few grains of orange sugar 
sprinkled on the top of each 
chocolate before it hardens. 

Orange Filling 

2 Sunkist oranges 
2 large apples 
1 cup sugar 

Grate the rind and squeeze the 
juice of the Sunkist oranges, add 
apples pared and grated, and the 
sugar. Stir and boil fifteen 
minutes. Cool and use between 
layers of pastry or cake. 

Orange Filling 


nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 

Sunkist Recipes 

Sunkisl Lemon Pie 

Lemon Pie 

cups sugar 
% cup flour 
Few grains salt 
Juice 1 Sunkist lemon 
Grated rind 
3 egg yolks 
1 cup boiling water 
1 teaspoon butter 

Mix sugar, flour and salt, add 
boiling water, stirring constantly. 
Cook fifteen minutes, then add but- 
ter, egg yolks, rind and juice of 
one lemon. Turn into a pie plate, 
or preferably a pan that is perfo- 
rated or made of wire and lined with 
flaky pastry which has been baked 
until a golden brown. Make a 
meringue of three egg whites and 
add one-half cup of powdered sugar, 
with a teaspoon ful of lemon juice; 
cover pie with meringue and bake 
in a moderate oven until brown. 
Allow to cool before serving. 

Fifteen-Dollar Pie 

y cup sugar 

2 tablespoons flour 

1 y-i tablespoons melted butter 
Juice 1 Sunkist lemon 
1 egg yolk 
]/z cup milk 
1 egg white 
Few grains salt 

Mix sugar and flour, add melted 
butter, Sunkist lemon juice, egg 
yolk slightly beaten, milk, egg 
white stiffly beaten, and salt. 
Bake in one crust, and cover with 
meringue or not, as desired. 

Lemon Pie with Bread 

l]/2 cups soft bread crumbs 

3 tablespoons butter 
1 cup boiling water 

1 cup sugar 

1]4 teaspoons cornstarch 

2 egg yolks 

3 tablespoons Sunkist lemon juice 
Grated rind 1 Sunkist lemon 


!!!!!! Illllllllllllllllllllllllllllllllllllll! 

Sunkist Recipes 

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii! nun 

Break bread crumbs in small 
pieces; add butter, pour boiling 
water over, and let them stand 
until soft. Mix sugar and corn- 
starch, add egg yolks, well beaten, 
and Sunkist lemon juice and rind. 
Combine mixtures; bake in one 
crust, and cover with meringue. 

Ada's Lemon Pie 

Grated rind 1 Sunkist lemon 
2 tablespoons Sunkist lemon juice 
1 cup sugar 
1 egg yolk 

1 tablespoon melted butter 

2 tablespoons bread flour 
y^ cup hot water 

2 apples, pared and grated 

1 egg white 

Mix grated rind of Sunkist lemon, 
Sunkist lemon juice, sugar, egg 
yolk, slightly beaten, melted butter, 
bread flour, and hot water. Then 
add apples which have been pared 
and grated. When well mixed, 
fold in stiffly-beaten egg white. 
Line pie-plates with plain paste, 
fill with lemon mixture, cover with 
pastry, and bake. 

Orange Shortcake 

2 cups bread-flour 

6 teaspoons baking-powder 
1 teaspoon salt 

1 tablespoon sugar 
6 tablespoons butter 

2 egg yolks 
Sunkist oranges 

Mix flour, baking-powder, salt 
and sugar, and sift together four 
times. Work in butter, using tips 
of the fingers. Beat egg yolks; add 

milk to make three-fourths of a cup; 
stir into flour, mixing with a knife. 
Put on board, knead slightly, roll, 
cut out with a large biscuit-cutter, 
and bake in a hot oven. Split 
shortcakes, butter generously, fill 
with oranges that have been pared, 
cut in thin sections and sweetened. 
Serve with whipped cream, marsh- 
mallow cream, or ice-cream. 

Orange and Raspberry 

Make shortcake as for Orange 
Shortcake. Pare four Sunkist 
oranges; remove sections from mem- 
brane; cut each section in three 
pieces and sprinkle with sugar. 
Split shortcake, spread generously 
with butter, then with raspberry 
jam; cover with oranges; put top 
of shortcake on; cover with whipped 
cream, and serve. 

Sunkist Shortcake Sauce 

4 Sunkist oranges 
^2 cup sugar 
Orange juice 
2 tablespoons butter 
2 teaspoons arrowroot 

Pare oranges, remove sections 
from membrane, cut in two pieces; 
add sugar, and let stand one hour. 
Drain juice; add enough more 
orange juice to make one cup, and 
pour over butter and arrowroot, 
creamed together. Cook, stirring 
constantly, until thickened; remove 
from fire, and add orange sections. 
Split and butter individual short- 
cakes; put orange sauce between 
and on top, and serve hot. 


nun iiiniiiiiuiniuuiiiiiinuiiiiiiiii 

Sunkist Recipes 

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii nun 

Birch Island Steamed 

2 slices bread 
1 tablespoon butter 

5 tablespoons Sunkist orange marma- 
1 cup scalded milk 

1 tablespoon sugar 
% teaspoon salt 

2 eggs 

Cut two slices of bread one-half 
inch thick; remove crusts; cut each 
slice into four triangular-shaped 
pieces; spread with butter, then 
with Sunkist orange marmalade, 
and line buttered melon mold with 
pieces. Beat eggs; add sugar, salt, 
and scalded milk, slowly, while 
stirring constantly; then pour mix- 
ture over the bread. Steam three 
hours, and serve hot with cream. 

Orange Charlotte 

1 tablespoon gelatine 

% cup cold water 

y cup boiling water 

y* cup sugar 

1 ^2 cups strained Sunkist orange juice 

y* tablespoon Sunkist lemon juice 

1^2 cups heavy cream 


Soak gelatine for five minutes in 
cold water; dissolve in boiling 
water, and add strained Sunkist 
orange and lemon juice and sugar. 
Set dish containing mixture in a 
pan of crushed ice, and stir until 
it begins to thicken. Fold in 
cream, beaten until stiff; line mold 
with lady-fingers; pour mixture 
into the centre, and set on ice to 

Cocoanut Bread Pudding 

To Orange Bread Pudding add 
one-half cup desiccated cocoanut, 
and sprinkle meringue with cocoa- 
nut before baking. 

Orange Tapioca Pudding 

% cup quick cooking tapioca 
2 cups milk 

2 eggs 

K cup sugar 
y 2 teaspoon salt 

3 Sunkist oranges 
2 tablespoons sugar 

Put milk and tapioca in double 
boiler; cook fifteen minutes; then 
add eggs, beaten with salt and one- 
half cup sugar. Pare oranges; re- 
move sections from membrane; put 
in bottom of baking-dish; sprinkle 
with two tablespoons sugar; pour 
tapioca mixture over oranges, and 
bake in moderate oven until cus- 
tard is firm. 

Lemon Crumb Pudding 

2 cups scalded milk 

2 cups bread crumbs 
% teaspoon salt 

% cup sugar 

1 egg 

Grated rind 1 Sunkist lemon 

3 tablespoons Sunkist lemon juice 
1 tablespoon melted butter 

Pour the scalded milk over the 
fine, dry bread crumbs; add salt and 
sugar, egg well beaten, grated 
Sunkist lemon rind, Sunkist lemon 
juice, and melted butter. Pour 
into a buttered pudding-dish, and 
bake in a slow oven forty minutes. 
Serve with Creamy Lemon Sauce 
(see page 50). 

Orange Bread Pudding 

1 cup bread crumbs 

2 tablespoons butter 
2 cups scalded milk 
2 egg yolks 

y$ cup sugar 

Juice 2 Sunkist oranges 

Grated rind 2 Sunkist oranges 


nun iniiiiiiiniiiiiiiiiiiiiiiiiiiiiinttii 

Sunkist Recipes 

iniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii nun 

Soak bread crumbs, butter and 
scalded milk thirty minutes; then 
add egg yolks, beaten with sugar, 
and Sunkist orange juice and rind. 
Pour into a buttered pudding-dish, 
and bake in a moderate oven until 
firm. Cover with Eight-Minute 
Meringue (see page 49). 

Orange Panache 

1 tablespoon gelatine 

2 tablespoons cold water 

2 tablespoons boiling water 

2 bananas 

1 Sunkist orange 

y Sunkist lemon 

^4 cup powdered sugar 

Few grains salt 

1 cup cream 

Soak gelatine in cold water; dis- 
solve in hot water. Peel and 
scrape bananas, and force through a 
sieve; add pulp and juice of Sun- 
kist orange and Sunkist lemon, 
sugar, salt, and dissolved gelatine. 
Set bowl containing mixture in pan 
of ice-water, stirring occasionally, 
and when beginning to stiffen, fold 
in whipped cream. Line fancy 
mold with slices of "Orange Jelly 
Roll" (see page 37). Pour in 
gelatine mixture, and chill. Un- 
mold on glass plate for serving. 

Georgette Pudding Sauce 

2 eggs 

2% tablespoons sugar 

Juice y Sunkist lemon 

1 tablespoon water 

Grated rind ^A Sunkist lemon 

Beat yolks of eggs until thick 
and lemon-colored, beat in one 
and one-half tablespoons sugar, 
add Sunkist lemon juice and rind 
and boiling water, and cook in 
double boiler, stirring constantly, 
until thick and creamy. Beat 
whites of eggs until light; then beat 
in gradually the remaining sugar. 
Combine mixtures ; cook one minute ; 
stir occasionally until cool; use on 
cottage pudding, or serve as a 
dessert in small glasses, lined with 
lady-fingers or thin slices of sponge 

Orange Puff Sauce 

2 egg whites 

Few grains salt 

% cup powdered sugar 

1 Sunkist orange 

% Sunkist lemon 

Beat whites of eggs and salt until 
very stiff; add sugar slowly, beat- 
ing constantly; then add grated 
rind and juice of the orange and 
juice of the lemon. 

Sunkist Orange Panache 


nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 

Sunkist Recipes 

Orange Syrup Sauce 

1 cup Sunkist orange juice 

1 teaspoon grated Sunkist orange rind 

1 cup sugar 

Juice 1 Sunkist lemon 

Grated rind % Sunkist lemon 

Put ingredients into saucepan, 
and boil fifteen minutes. Skim, 
strain and pour into sterilized 
glasses. Use as a sauce on vanilla 
ice-cream or on baked rice pud- 
ding. This sauce, when sealed in 
sterile glass, will keep well, and 
will be found convenient to have on 
hand for emergency in the summer. 

Economy Pudding Sauce 

1 tablespoon cornstarch 

Few gratings Sunkist lemon rind 

% cup sugar 

1 cup boiling water 

2 tablespoons butter 

2 tablespoons Sunkist lemon juice 
Few gratings nutmeg 
Few grains salt 

Mix cornstarch, Sunkist lemon 
rind and sugar; add water, gradual- 
ly, stirring constantly, and boil five 
minutes. Remoye from fire; add 
Sunkist lemon juice, butter and 

Lemon Tapioca Sherbet 
Without Freezing 

y cup quick-cooking tapioca 

1 cup sugar 

2 cups water 

Juice 2 Sunkist lemons 
2 egg whites 

Put tapioca, sugar and water 
into double boiler, and cook, stirring 
often, until clear. Three minutes 
before removing from fire, add 
Sunkist lemon juice. When cool 
and beginning to thicken, add the 
stiffly-beaten egg whites, and beat 
well. Serve with boiled custard or 
heavy cream. 

Orange Fairy Fluff 

4 egg yolks 

4 tablespoons sugar 

% cup Sunkist orange juice 

Grated rind 1 Sunkist orange 

Grated rind 1 Sunkist lemon 

Juice 1 Sunkist lemon 

2 tablespoons hot water 

4 egg whites 

2 tablespoons sugar 


Beat egg yolks with four table- 
spoons sugar; add Sunkist orange 
juice and grated rind, Sunkist 
lemon juice and grated rind, and 
hot water, and cook in double 
boiler until mixture thickens, stir- 
ring constantly. Beat egg whites 
until stiff, add two tablespoons 
sugar, and fold into first mixture. 
Chill; line sherbet glasses with 
lady-fingers; fill with orange mix- 
ture, and serve. 

Hampshire Fruit Pudding 

1 cup suet 

1 cup chopped raw carrot 

2% cups stale bread crumbs 

4 egg yolks 

lYs cups brown sugar 

Grated rind 1 Sunkist lemon 

1 tablespoon Sunkist lemon juice 

]/2 chopped candied Sunkist orange 


$4 cup raisins 
> cup currants 

2 tablespoons flour 
l]/2 teaspoons salt 

1 teaspoon cinnamon 
% teaspoon grated nutmeg 
% teaspoon cloves 
4 egg whites 

Put suet and carrot twice through 
the meat-grinder; then work until 
creamy, and add bread crumbs. 
Beat egg yolks until light, and add 
sugar, gradually, while beating 


nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 

Sunkist Recipes 

constantly. Combine mixtures and 
add Sunkist lemon rind and juice. 
Mix chopped Sunkist orange peel, 
raisins, cut in pieces, and currants, 
and dredge with flour, mixed and 
sifted with salt and spices. Add to 
mixture with whites of eggs, beaten 
until stiff. Turn into a buttered 
mold, garnished with Sunkist orange 
peel, cut in fancy shapes; adjust 
cover, and steam three and one- 
half hours. 

Iced Orange Sauce 

Peel of 2 Sunkist oranges 

% cup sugar 

$4 cup water 

1 teaspoon gelatine 

1 tablespoon cold water 

Juice 2 Sunkist oranges 

1 tablespoon Maraschino syrup 

>4 teaspoon vanilla 

Cut the thin yellow peel of two 
Sunkist oranges in fine threads; 
boil in water five minutes, and 
drain. Boil sugar with one-half 
cup water five minutes; add gela- 
tine, soaked in one tablespoon cold 
water; then add Sunkist orange 
juice and Maraschino syrup, and 
strain. Add the shredded Sun- 
kist orange peel and vanilla, and 
serve ice cold. 

Lemon Syrup Sauce 

1 cup sugar 

> cup water 

1 tablespoon butter 

l}/2 tablespoons Sunkist lemon juice 

Make a syrup by boiling water 
and sugar for eight minutes; re- 
move from fire; add butter and 
Sunkist lemon juice; strain, and 
serve with fritters or simple pud- 


Orange Puffs 

cups flour 
teaspoons baking-powder 

cup sugar 

teaspoon salt 

cup milk 
tablespoon butter 

teaspoon grated Sunkist 


Sift flour, baking-powder, sugar 
and salt into mixing-bowl; add milk, 
gradually, egg, well beaten, melted 
butter, and orange rind. Beat two 
minutes; pour into greased muffin- 
pans, and bake twenty to thirty 
minutes in moderate oven. Serve 
with Orange Sauce (see page 45). 

Lemon Syrup 

1 cup sugar syrup 

y^ cup Sunkist lemon juice 

Mix sugar syrup and lemon juice; 
strain, bottle, and keep in the re- 
'frigerator. When wanted, dilute 
with six parts ice-water to one part 
lemon syrup, and serve from a glass 
pitcher, garnishing, if desired, with 
thin slices of Sunkist lemon or 
orange, Maraschino cherries, or 
sprigs of mint. Lemon syrup is 
convenient to take for picnics or 
in the automobile lunch-basket. 

Bride's Cake 


nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiu 

Sunkist Recipes 

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii mil! 

Sugar Syrup 

2 cups sugar 
2 cups water 

Put sugar and water in saucepan; 
stir until sugar is dissolved; boil 
five minutes; cool, and bottle. The 
syrup may be kept in the refriger- 
ator, and will be found much more 
satisfactory than sugar for sweet- 
ening lemon and orangeades and 
fruit beverages. 

Sherbet Fizz 

Orange ice 

1 egg white 
Fresh mint 
Ginger ale 

Make orange ice, and freeze to a 
mush. Add egg white, beaten stiff, 
and continue freezing until firm. 
Wipe mint leaves dry; chop; put 
sherbet in individual glasses ; sprin kle 
with mint, and fill glasses with 
ginger ale. Cold tea may be used 
in place Of ginger ale. 

Fresh Mint Sherbet 

4 cups water 

2 cups sugar 

1 cup Sunkist lemon juice 
1 bunch fresh mint 

Boil water and sugar five minutes. 
Add lemon juice, and strain mixture 
over the finely-cut leaves from the 
bunch of mint. Let stand until 
cold, freeze, and serve, instead of 
mint jelly, with hot roast of lamb. 

Lemon Cocoanut Cream 

Juice "%. Sunkist lemon 
Grated rind 1 Sunkist lemon 
y-t cup powdered sugar 
1 egg yolk 
% cup shredded cocoanut 

Put Sunkist lemon juice and rind, 
and sugar, in a double boiler, and 
add egg yolks slightly beaten. 
Cook ten minutes stirring con- 
stantly, then add cocoanut. Cool, 
and use as a filling for light cake 

Spun Sugar 

2 cups sugar 
1 cup water 

1 teaspoon Sunkist lemon juice 

Boil sugar, water, Sunkist lemon 
juice, and color paste, as desired, 
without stirring, to 300 or until 
it just begins to change color. 
Place saucepan at once in cold 
water, and when boiling ceases, in 
hot water. Dip fork, or bunch of 
wires, in syrup, and shake swiftly 
back and forth between two rods. 
Gather it up and place on cool 
platter. Use for decoration around 
frozen desserts. 

Candy roses. Boil ingredients, 
as for Spun Sugar, to 300; pour 
onto a buttered pan; keep near 
warm oven, and pull a small por- 
tion at a time, until glossy. Stretch 
and pull into shape of rose petals, 
fastening petals at base with drops 
of melted candy. Shape leaves 
from dark green candy. 

Orange Frosting 

Grated rind 1 Sunkist orange 

3 tablespoons Sunkist orange juice 
1 teaspoon Sunkist lemon juice 

1 egg yolk 
Confectioners' sugar 

Mix grated Sunkist orange rind 
with fruit juices and let stand 
fifteen minutes. Strain into egg 
yolk, beaten until thick and lemon- 
colored, and add sifted confec- 
tioners' sugar until of right con- 
sistency to spread. 



Sunkist Recipes 

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii nun 

Orange Syrup 

Rind of 1 Sunkist orange 

2 cups water 

3 cups sugar 

9 Sunkist oranges 

4 Sunkist lemons 

Pare off yellow rind of Sunkist 
orange, and boil with sugar and 
water ten minutes; strain, and when 
cool, add juice of Sunkist oranges 
and lemons. Use with twice as 
much ice-water for plain punch or 
orangeade. It may be kept in the 
refrigerator, and used as desired. 

Pineapple Cocktail 

1 pineapple 

1 cup sugar 
y$ cup water 

>! cup Sunkist orange juice 
Ys cup grapefruit juice 
Pink color paste 

Boil sugar and water three 
minutes; cool; add fruit juices, and 
color a delicate pink. Cut fresh 
pineapple cylinders, using an apple- 
corer, and cut cylinders into half- 
inch lengths. Put in glasses, and 
cover with syrup. 

Orange Harlequin 

2 cups Sunkist blood orange juice 
*4 cup Sunkist lemon juice 

1 cup sugar 

1 cup heavy cream 

>2 cup powdered sugar 

y tablespoon vanilla 

Few grains salt 

Yi cup nut meats 

Mix fruit juices and sugar, and 
strain mixture into a one-quart ice- 
cream mold. Whip cream; add 
powdered sugar, vanilla, salt, and 
nut meats, cut in fine pieces, and 
pour over the first mixture until 

mold is full to overflowing. Coyer 
with buttered paper, then with 
coyer of mold; pack in ice and salt, 
using two parts ice to one part salt, 
and let stand three hours. Un- 
mold, and cut in slices for serving. 
Dried macaroon crumbs may be 
used in place of nut meats. 

Eight-Minute Meringue 

3 egg whites 

^2 cup powdered sugar (scant) 
Grated rind Sunkist orange or lemon 
Beat egg whites with Dover egg- 
beater until stiff, gradually add 
two-thirds the sugar beating vigor- 
ously, fold in remaining sugar; add 
grated Sunkist lemon rind to flavor, 
and bake eight minutes in a 
moderate oven. 

Mocha Cakes 

Cut slices from Orange Jelly Roll, 
or little shapes from a sheet of fine- 
grained cake. Frost sides with 
Orange Butter Frosting, and roll 
in shredded cocoanut. Then frost 
tops, and decorate with frosting, 
colored, if desired, and forced 
through pastry-bags, made of strong 
paper. The ends of the cone- 
shaped bags may be cut to leave a 
small opening through which the 
frosting is forced, making letters, 
or conventional designs. 

Little Mocha Cak 


nun iiiiiiiii iiiiuiiiiiiiiiiiiiiiiiiii Sunkist Recipes iiiuiiiiiiiiiiiiuiiiiiiiiiiiiiiiiinii mm 

Creamy Lemon Sauce 

Yi cup butter 
y* cup powdered sugar 
Grated rind ^ Sunkist lemon 
1 tablespoon Sunkist lemon juice 

Cream the butter; add sugar, 
gradually, while beating constant- 
ly; then add grated Sunkist lemon 
rind, and Sunkist lemon juice, 
drop by drop. 

If desired, this sauce may be 
warmed over hot water, beaten 
thoroughly, and used as a liquid 

Baked Orange Custard 

3 egg yolks 

1 egg white 
y^ cup sugar 
Few grains salt 

Grated rind 1 Sunkist orange 

cup Sunkist orange juice 
cups milk 

Beat yolks and white of egg 
until light; add sugar, salt, grated 
Sunkist orange rind and Sunkist 
orange juice. Scald milk in double 
boiler; pour gradually, while stir- 
ring C9nstantly, over egg mixture; 
pour into buttered custard cups, 
placed in a pan of hot water, and 
bake in a moderate oven until 
custard becomes firm. Cool, and 
serve with whipped cream on top, 
or turn out and surround with 
sections of orange and orange 

Orange Cream Custard 

6 tablespoons sugar 

Grated rind y$ Sunkist orange 

Juice 2 Sunkist oranges 

2 egg yolks 
1 cup cream 
Whipped cream 

Dissolve sugar in Sunkist orange 
juice; add Sunkist orange rind, egg 

yolks well beaten, and cream, 
and cook in double boiler, stirring 
constantly, until it begins to 
thicken. Chill and serve in glass 
cups, with whipped cream. The 
beaten white of two eggs can be 
used in place of whipped cream, if 

Tulip Dessert 

4 small Sunkist oranges 

K cup white grapes 

tf cup nut meats 

1 cup scalded milk 

y$ cup sugar 

1 egg yolk 

1 tablespoon cornstarch 

Cut the top from an orange, and 
remove pulp. Cut orange into 
four segments; shape, and bend 
outward a little, to simulate a tulip. 
Mix cornstarch and sugar, and stir 
into hot milk. Cook ten minutes, 
stirring occasionally. Pour onto 
well-beaten egg yolk; return to 
double boiler, and cook one minute; 
then cool. Mix with orange pulp, 
grapes, seeded and skinned, and 
nut meats. Fill orange skins, and 
serve in long-stemmed sherbet 
glasses; garnish with fresh green 

Sunkist Strawberries 

1 box strawberries 
Juice 2 Sunkist oranges 

1 cup sugar 

}/* cup heavy cream 

2 tablespoons powdered sugar 
% teaspoon vanilla 

Wash and hull strawberries; cover 
with Sunkist orange juice, mixed 
with one cup sugar, and chill 
thoroughly. Serve in champagne 
glasses. Beat the cream until stiff. 
Add powdered sugar and vanilla, 
and, with the pastry-bag and tube, 
pipe a border around each glass. 


Sunkist Recipes 

iiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiH nun 

Puff-Ball Oranges 

1 egg white 

y* cup powdered sugar 

4 Sunkist oranges 

Peel small Sunkist oranges, re- 
moving white membrane with outer 
skin. Beat egg white, slightly, 
using wire whisk; add sugar, 
gradually, and continue beating 
until meringue is stiff and will hold 
its shape. Thrust a long, slender 
wire skewer through the centre of 
each orange; frost them completely 
with the meringue, and suspend 
them, by the skewers, across a 
narrow pan, and bake twelve 
minutes in a slow oven, being 
careful not to let them brown. 
Twist skewers gently to remove 
them. These oranges make a pretty 
dessert or supper dish. 

Lemon Mincemeat 

4 Sunkist lemons 

4 apples 

1 pound currants 

ly^ cups sugar 

y 2 cup nuts 

^2 cup raisins 







y 2 cup butter 

Squeeze juice from Sunkist lem- 
ons, and cook peel until soft, 
changing the water twice. Put 
through meat-chopper, and then 
rub through a sieve. Chop apples, 
add Sunkist lemon peel and juice 
and remaining ingredients, mix 
well and store in jars. Use as a 
filling for turnovers or pies. 

1 teaspoon each 

Orange Caramel 

6 Sunkist oranges 
]^ cup sugar 
]/2 cup water 
y* cup cream 
Pistachio nuts 

Pare Sunkist oranges, removing 
membrane with peel, and cut 
crosswise, in slices. Put sugar and 
water in a small saucepan, and 
boil, quickly, until sugar is a 
golden brown. Arrange layer of 
Sunkist orange slices in glass dish; 
sprinkle with sugar; pour over 
enough caramel syrup to form a 
thin coating over the orange; add 
another layer of orange and cara- 
mel; repeat until orange is used. 
Beat cream until stiff, pile lightly 
on the orange, and sprinkle with 
chopped pistachio nuts. 

Boiled Orange Frosting 

1 cup sugar 

^ cup Sunkist orange juice 
Grated rind 1 Sunkist orange 
1 egg white 

In a smooth agate saucepan put 
sugar and Sunkist orange juice 
and rind, mix well, and boil, being 
careful not to stir or disturb syrup 
until it will spin a long thread 
when it drips from tip of spoon. 
Lift gently from fire, and pour 
slowly, while beating vigorously 
with a strong egg-beater, in a fine 
stream onto egg white which has 
been beaten until light but not 
stiff. Continue beating until frost- 
ing is stiff enough to stay in place, 
pour all at once onto cake and 
spread over surface with a few 
movements of a large, flat knife. 


nun iiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiiii Sunkist Recipes 

Orange Butter Frosting 

4 tablespoons Sunkist orange juice 
1 teaspoon grated Sunkist orange rind 
y$ cup butter 
1 cup powdered sugar 

Mix Sunkist orange juice and 
rind; let stand one-half hour, and 
strain through cheesecloth. Cream 
butter in a warm, but not hot, 
bowl. Add sugar gradually, and 
beat until light. Let Sunkist orange 
juice get slightly warm and add 
drop by drop to first mixture. 
This may be used for frosting large 
or small cakes. Portions .may be 
colored and used through paper 
frosting-bags for decorations. The 
cake should be kept in a cool place 
until required. 

This frosting may be used as a 
pudding sauce. 

Tartlet Shells, or Baskets 

Cover the outside of individual 
scalloped tins with pastry, pricking 
several times with a fork, and bake 
in a moderate oven. Remove from 
tins, and fill as desired. Or, line 
tins with pastry, then with paraffin 
paper, and fill with raw rice or 
beans. Bake in moderate oven; 
remove filling and paper, and use 
as desired. Handles may be made 
from strips of pastry, twisted and 
baked over a baking-powder box, 
then removed, and kept upright in 
tartlet shell by the filling used. 

Cream Pie Crust 

1 cup flour 

YJ, teaspoon baking-powder 
y$ teaspoon salt 
y$ cup heavy cream 

2 tablespoons butter 

Sift together flour, baking- 
powder and salt; add heavy cream 
to moisten; put on floured board, 
knead slightly, roll thin, spread 
with butter well creamed, fold 
over, roll out again, line pie-plate, 
put in filling, and bake. 

Frozen Oranges, Whole 

For breakfast or luncheon, on a 
hot day, cover Sunkist oranges with 
ice and salt, using three parts of 
finely-crushed ice and one part rock 
salt, and leave one to two hours. 
Remove, rinse, cut in halves, and 
serve, sprinkled with powdered 

Orange Granite 

2 cups Sunkist orange pulp 
% cup sugar 

2 tablespoons Sunkist lemon juice 

Pare oranges, removing white 
membrane with peel; cut in small 
pieces; add sugar and Sunkist lemon 
juice, and freeze, using one part 
salt to three parts ice in freezing. 
May be served with meat course, 
if desired. 

Lemon Ice 

3 cups water 

cups sugar 
cup Sunkist lemon juice 

Boil sugar and water five minutes; 
add lemon juice; cool, and strain 
into freezer. Pack with three parts 
ice to one part salt; let stand fivs 
minutes, then freeze until stiff. 
Remove dasher, pack mixture down 
into freezer, drain off salt water, re- 
pack freezer with four parts ice and 
one part salt, and leave to ripen 
until needed. 


nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 

Sunkist Recipes 


Sunkist Orange Ice-Cream 

Lemaschino Bombe 

Line a melon mold with lemon ice; 
fill with Maraschino Cream; cover 
with lemon ice, and proceed aswith 
Bombe Glace. Garnish with Mar- 
aschino Cream, forced through 
pastry-bag and tube, candied lemon 
peel and candied cherries. 

Maraschino Cream. Beat two 
cups heavy cream until stiff; add 
one-half cup powdered sugar, two 
tablespoons Maraschino Cordial, 
and a few grains salt. 

Bombe Glace 

Line a mold with orange ice, 
made, if convenient, with blood 
oranges. Fill centre with whipped 
cream, sweetened and flavored with 
vanilla; cover with orange ice, then 
with buttered paper, buttered side 
up ; then with tight tin cover. Pack 
in two parts crushed ice, mixed with 
one part rock salt, and let stand 
three hours. Unmold, and gar- 
nish, if desired, with spun sugar 
and candy roses. 

Orange Ice 

2 cups water 

1 cup sugar 

y$ cup Sunkist lemon juice 

1 cup Sunkist orange juice 

Few gratings Sunkist orange rind 

Boil water, sugar and Sunkist 
orange rind five minutes; cool; add 
Sunkist lemon arid orange juice; 
strain, and freeze, following direc- 
tions for Lemon Ice. 

Honey Mousse 

2 Sunkist oranges 

1 teaspoon granulated gelatine 
1 tablespoon cold water 

1 cup strained honey 

2 cups heavy cream 

Peel Sunkist oranges, removing 
inner membrane with rind, and cut 
in small pieces. Soak gelatine in 
cold water; heat the honey; add 
gelatine, stirring until dissolved; 
add orange; remove from fire, and 
when cold, add cream, beaten stiff. 
Put in mold; pack in equal parts 
ice and salt, and let stand three or 
four hours. 


linn iiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiii Sunkist Recipes iiiiiiiiiniiiiiiiininiiiHiiwiiiHi mm 

Sunkist Sundae 

Put a large spoonful of Orange 
Sauce, colored red, or made with 
Sunkist blood oranges, in bottom 
of a long-stemmed glass, and add a 
spoonful of vanilla ice-cream. Make 
a depression in the ice-cream, and 
put there a spoonful of fresh or 
preserved fruit ; cover with ice-cream , 
then with heavy cream, beaten stiff. 
Over all pour more Orange Sauce, 
and serve at once. 

Fruit Milk Sherbet 

3 Sunkist lemons 

1 cup sugar 

2 small bananas 
ly^ Peaches 

2 cups milk 

1 cup chopped nuts 

Squeeze the lemons and strain 
juice into the sugar; add other fruit 
pulp, rubbed through a sieve; then 
add milk and nuts, and freeze as 
usual. Serve with Iced Orange 

Orange Cream Sherbet 

Grated rind 1 Sunkist orange 

2 cups boiling water 
1 cup sugar 

1 cup Sunkist orange juice 
Juice 2 Sunkist lemons 
ly cups heavy cream 
% cup sugar 

Pour boiling water over rind; add 
one cup sugar; cover closely, and 
let stand one-half hour; strain; add 
orange and lemon juice. Freeze to 
a mush; add cream, beaten until 
stiff and sweetened with one-half 
cup sugar, and finish freezing. 

Blood Orange Ice-Cream 

1 cup heavy cream 

2 cups Sunkist blood orange juice 

Add cream, slowly, to orange 
juice, and sweeten to taste. Freeze 
like lemon ice. Serve with fresh 
or canned strawberries, with marsh- 
mallow cream, or with spun sugar 
and candy roses. 

Sunkist Coupe 

1 Sunkist orange 

1 banana 

2 teaspoons Maraschino syrup 
Maraschino cherries 

1 slice pineapple 

1 teaspoon Sunkist lemon juice 
Few grains salt 

Orange or Lemon Ice 
Powdered sugar 

Mix the pulp of the Sunkist 
orange with pineapple and banana, 
cut in small pieces; add lemon juice, 
Maraschino syrup, salt, and pow- 
dered sugar, to taste. Fill cham- 
pagne glasses two-thirds full of fruit, 
cover with Orange or Lemon Ice, 
and garnish with cherries. 

Two-in-One Sherbet 

2 cups sugar 
2 cups water 

2 Sunkist oranges 
2 Sunkist lemons 

1 pineapple 

2 bananas 

2 egg whites 

Boil sugar and water five minutes; 
cool; add pulp and juice of oranges, 
juice of lemons, pineapple, chopped 
fine, and bananas, rubbed through 
a sieve. Freeze to a mush; add 
egg whites, beaten stiff, and finish 

Lemon Milk Sherbet 

Juice of 3 Sunkist lemons 
ly cups sugar 

3 cups of milk 
1 cup cream 



Snnkidt Orange Punch 

Mix Sunkist lemon juice and 
sugar, and add milk and cream, 
gradually. Freeze, following direc- 
tions for freezing given under 
Lemon Ice. 

Milk or sour cream, in which has 
been dissolved one-half teaspoon 
soda, may be used in place of sweet 

Cardinal Punch 

1 pint cranberries 

1 pint water 

y 2 cup Sunkist orange juice 

1 y tablespoons Sunkist lemon juice 

1 cup sugar syrup 

1 pint soda water or Apollinaris 

Cook cranberries and water until 
fruit is very soft;, then strain 
through a double thickness of 
cheesecloth. When cool, add fruit 
juices, syrup and charged water; 
pour over a block of ice, or a mold 
of frozen orange or lemon ice. 

Ginger Ale Punch 

1 cup sugar 

1 cup hot tea infusion 

$4 cup Sunkist orange juice 

y$ cup Sunkist lemon juice 

1 pint ginger ale 

1 pint Apollinaris 

Few slices Sunkist orange 

Pour tea over sugar, and, as soon 
as sugar is dissolved, add fruit 
juices; strain into punch-bowl over 
a large piece of ice, and, just before 
serving, add ginger ale, Apollinaris, 
and slices of Sunkist orange. 


Juice 1 Sunkist lemon 

2 tablespoons sugar 
$4 cup water 

Put sugar in cup; add icewater; 
stir until sugar is dissolved; add 
Sunkist lemon juice, and serve 
immediately. Soda water, Apolli- 
naris water, or boiling water may be 
used if desired. 


nun iiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiii Sunkist Recipes IIIIIIIIIIIIIIIIIIIIHHIIIHIIIIIIHIII 

Oriental Punch 

1 cup sugar syrup 

6 cloves 

1-inch stick cinnamon 

1 tablespoon chopped Canton ginger 

Juice of 2 Sunkist lemons 

Juice of 3 Sunkist oranges 

1 drop oil of peppermint 
Green coloring 

Fresh mint leaves 

Add cloves, cinnamon and Can- 
ton ginger to hot syrup; cover, and 
let stand until cold. Add fruit 
juices, coloring, and peppermint; 
strain over a piece of ice, and 
garnish with fresh mint leaves. 

Nutritious Lemonade 

3 tablespoons milk sugar 
X cup boiling water 

2 tablespoons Sunkist lemon juice 
X cup crushed ice 

Add milk sugar to boiling water, 
and boil until sugar is dissolved. 
Cool, and add to lemon juice and 
crushed ice. More sugar may be 
used, if desired, to increase the 
food value. 

Fig Lemonade 

4 figs 

2 cups water 

X tablespoon sea-moss farina 
Ys cup sugar 

3 tablespoons Sunkist lemon juice 
Grated rind of 1 Sunkist lemon 

Chop figs fine; add remaining 
ingredients, and simmer forty-five 
minutes; strain and cool. This is 
soothing to an irritated throat, and 
will sometimes relieve a cough. 
One-half cup Irish moss, soaked 
three minutes in cold water, and 
drained, may be used instead of 
sea-moss farina. 

Egg Lemonade 

1 egg 

2 tablespoons powdered sugar 

2 tablespoons Sunkist lemon juice 

2 tablespoons crushed ice 
X cup cold water 

Beat egg and powdered sugar; 
add water and lemon juice, and 
strain over crushed ice. 

Mint Cup 

3 Sunkist lemons 
1 bunch mint 

X cup sugar syrup 
X cup water 

1 pint ginger ale 

Remove leaves from two-thirds 
of the sprigs of mint and bruise 
with the ringers; add Sunkist 
lemon juice and syrup, and let 
stand one-half hour. Strain over 
piece of ice, and add ginger ale. 
Garnish with tips from remaining 
sprigs of mint. 

Grape Juice Punch 

To Mint Cup (see above), add one 
cup grape juice and one Sunkist 
lemon, cut in very thin slices. 

Afternoon Tea 

3 teaspoons tea 

Sunkist lemon slices 


Orange loaf-sugar 

2 cups boiling water 
Candied cherries 
Sunkist orange marmalade 
Sunkist lemon loaf-sugar 


tiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Sunkist Recipes iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 

Iced Tea 

Have water freshly boiling, and 
pour over tea in a scalded teapot, 
or over teaball, or perforated double 
teaspoon, in china cup. Let stand 
only long enough to become the 
right strength, but never more than 
five minutes. With orange pekoe 
tea, less than one minute infusion 
is sufficient. Serve at once with 
thin slices of Sunkist lemon, a clove, 
a cherry, and sugar, to taste; or, 
sweeten with Sunkist orange mar- 
malade, or orange or lemon loaf- 

Lemon Albumen 

1 egg white 

K cup cold water 

Sunkist lemon juice 

Stir white of egg and water with 
silver fork, or cut with knife and 
fork, until albumen is completely 
dissolved; add lemon juice, to make 
palatable; strain, and use in sick- 
ness, as ordered. 

Iced Tea 

4 teaspoons tea 

2 cups boiling water 

Sunkist lemons 

Pour boiling water over tea; let 
stand five minutes, and strain into 
glasses half full of crushed ice. 
Allow one or two slices of Sunkist 
lemon and sugar, to taste, for each 
glass; or, add one teaspoon Sun- 
kist lemon juice to each glass, and 
place slice of lemon on edge of glass. 

Lemon Whey 

^2 cup milk 

4 teaspoons Sunkist lemon juice 

Add lemon juice to milk, and let 
stand five minutes; strain through a 
double thickness of cheesecloth. 
The Whey is used by invalids when 
milk cannot be taken. 

The curds can be seasoned with 
salt, paprika, and butter, and used 
as a sandwich filling. 


linn IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIHI Sunk 1st Recipes iiiiiiiiiiiifiiiiiiiiiiiiiiiniiiiiiini 1111:1 

Orange Egg-Nog 


1 tablespoon sugar 

y& teaspoon salt 

Juice of 1 Sunkist orange 

Juice of ^ Sunkist lemon 

% cup crushed ice 

Beat white of egg until stiff; add, 
gradually, one-half the sugar and 
salt, and one-half the Sunkist 
orange juice. To yolk of egg add 
remaining sugar and fruit juices, 
and beat until thick. Put ice in 
glass; pour in first mixture; then 
gently fold in second mixture, and 

Camino Fruit Cup 

% cup Sunkist lemon juice 
^2 cup Sunkist orange juice 
% cup sugar syrup 

1 cup pineapple syrup 

2 cups ice-water 

Mix ingredients, using syrup 
drained from can of pineapple, 
and strain over a piece of ice. Serve 
in high, narrow tumblers which have 
been frosted by dipping the edges 
quickly into lemon juice and then 
in coarse sugar. Place a small 
slice of canned pineapple on top 
and a sprig of mint and two straws 
in the centre, where hollowed out; 
add a large cherry or strawberry, 
and serve. 

Orange Albumen 

1 egg white 

% cup Sunkist orange juice 

2 tablespoons crushed ice 
Sugar syrup 

Stir white of egg, using silver 
fork; add, gradually, orange juice, 
and strain over crushed ice; then 
add sugar syrup, if necessary. 


linn iiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiiiii Sun k 1st Recipes niiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiii nun 

Breakfast and Miscellaneous 

Griddle Cakes 

2 cups flour 

1 tablespoon baking-powder 
1 teaspoon salt 

3 tablespoons sugar 
iy^ cups milk 

3 tablespoons melted butter 
Orange marmalade 

Mix and sift dry ingredients; add 
beaten egg and milk; beat thor- 
oughly, and add butter. Drop, by 
large spoonfuls, on a hot griddle 
that has been rubbed over with a 
piece of raw turnip, which will pre- 
vent cakes from sticking without 
the use of butter or grease. When 
griddle-cake is puffed, lull of bubbles, 
and cooked on edges, turn, and cook 
on other side. Spread cakes with 
Sunkist orange marmalade; roll up 
like jelly-rolls; sprinkle with sugar, 
and serve at once. 

Bran Muffins 

2 cup flour 
teaspoon salt 
cup bran 

cup Sunkist orange juice 
teaspoon soda 
tablespoons molasses 
2 tablespoons melted butler 

Sift flour and salt; add bran, 
Sunkist orange juice (in which soda 
has been dissolved and stirred until 
it begins to froth), molasses, and 
melted butter. Beat vigorously, 
and pour quickly into hot, buttered 
gem-pans, and bake in a hot oven. 

Marmalade French Toast 

2 eggs 

y?. teaspoon salt 

1 tablespoon sugar 

1 cup milk 

6 slices bread y^-inch thick 

Sunkist orange marmalade 


nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 

Sunkist Recipes 

iiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiii nun 

Sunkist Orange Sections 

Beat eggs; add salt, sugar and 
milk. Spread bread with Sunkist 
orange marmalade; put slices to- 
gether in pairs; soak in egg and milk 
mixture until softened, and cook on 
a hot, buttered griddle until deli- 
cately browned; turn, and brown 
on other side, and serve for break- 
fast or lunch. 

Orange Toast 

1 teaspoon cornstarch 

1 tablespoon cold water 

Juice 1 Sunkist orange 

)4 cup Sunkist orange pulp 

Few grains salt 



Mix cornstarch and cold water; 
add Sunkist orange juice, and boil, 
stirring constantly for five minutes. 
Add Sunkist orange pulp and salt, 
pour over buttered toast, and 
sprinkle with sugar and cinnamon. 

Oranges for Breakfast 

1. Use large Sunkist oranges; 
cut in two, crosswise; loosen pulp 

from skin with a grapefruit knife, 
and remove membrane. Serve one- 
half on each fruit-plate, with an 
orange-spoon. Garnish with green 
leaves and a candied cherry. The 
edge of the peel may be cut in small 
points if desired. 

2. Pare Sunkist oranges and re- 
move sections free from membrane. 
Make a cone of paper one and one- 
half inches high, pointed at one end, 
and one inch in diameter at the 
other end. Sift some powdered 
sugar; pack solidly into the cone; 
turn out onto the middle of a fruit- 
plate, and arrange sections radiat- 
ing from the base. 

3. Remove sections from a large 
Sunkist orange and a small grape- 
fruit, free from membrane, and 
arrange, alternately, around a mound 
of sugar. 

4. Cut Sunkist oranges in two; 
remove pulp with an orange-spoon, 
and serve in a small glass. 


INIII iHiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii! Sunkist Recipes 

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii IIIIH 

5. Make two cuts through a 
Sunkist orange skin, and remove 
peel, leaving a band one-half inch 
wide around the middle of the 
orange. Cut band and open orange, 
separating the sections. Arrange 
on a plate, with a mound of pow- 
dered sugar. 

Baked Orange for a Cold 

Cut a slice, not quite through, 
for a lid, across the top of a Sunkist 
orange. With a sharp French knife 
remove the core, put in a teaspoon, 
each, of orange syrup and lime 
juice; bake until heated through; 
place a cream peppermint candy in 
the centre, and serve. 

Graham Muffins 

y* cup flour 

K teaspoon salt 

2 tablespoons sugar 

24 cup Graham flour 

Grated rind ^4 Sunkist orange 

J^i cup Sunkist orange juice 

^4 teaspoon soda 

2 tablespoons shortening 

Sift flour, salt and sugar; add 
Graham flour, grated rind of Sun- 
kist orange, Sunkist orange juice 
(in which soda is dissolved and 
stirred until it begins to get frothy), 
and melted shortening. Beat well, 
and pour quickly into hot, buttered 
muffin-pans, and bake. 

A Suggestion for Breakfast 


nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 

Sunkist Recipes 

Illllllllllllllllllllllllllllllllllllll! HUH 


Meats and Fish 13-31 

Sauces and Relishes 13-31 

Jellies and Vegetables 13-31 

Breads and Sandwiches 13-3 1 

Salads and Dressings 32-58 

Desserts and Beverages 32-58 

Breakfast and Miscellaneous. . 59-61 

Ada's Lemon Pie 43 

Afternoon Tea 56 

Arlington Asparagus 28 

Artichokes, Italian Style 28 

Baked Orange, for a Cold 61 

Baked Orange Custard 50 

Banana Canoes 22 

Beet Relish 29 

Birch Island Steamed Pudding. . 44 

Blood Orange Ice-Cream 54 

Boiled Salad Dressing 35 

Boiled Fish 14 

Boiled Orange Frosting 51 

Bombe Glace 53 

Bran Muffins 59 

Breakfast and Miscellaneous. .59-61 

Camino Fruit Cup 58 

Candied Sunkist Orange Peel ... 23 

Cardinal Punch 55 

Carrots and Turnips, Princess. . . 29 

Cauliflower Mousselaine 29 

Caviare Canapes 16 

Chocolate Candied Orange Peel . 27 

Citrus Souffle 40 

Cocoanut Bread Pudding 44 

Colonial Sandwiches 31 

Conserve 19 

Court Bouillon 17 

Cream French Dressing 35 

Cream Mayonnaise Dressing 36 

Cream Pie Crust 52 

Creamy Lemon Sauce 50 

Cumberland Sauce for Duck . 20 

Desserts and Beverages 32-58 

Devil's Food 38 


Meats and Fish 13-31 

Sauces and Relishes 13-31 

Jellies and Vegetables 13-31 

Breads and Sandwiches. . . . 13-31 

Economy Pudding Sauce 46 

Egg Lemonade 56 

Egg Sauce 17 

Eight-Minute Meringue 49 

Fifteen-Dollar Pie 42 

Fig and Cheese Salad 33 

Fig Lemonade 66 

Filled Cookies 39 

Fillets of Haddock, Lemon Sauce 14 

French Dressing 33 

French Dressing, with Orange 

Vinegar 36 

Fresh Mint Sherbet 48 

Frozen Fruit Salad 34 

Frozen Oranges, Whole 52 

Fruit Milk Sherbet 54 

Galantine 15 

Genoa Cake 38 

Georgette Pudding Sauce 45 

German Sour Beef 17 

Ginger Ale Fruit Salad 33 

Ginger Ale Punch 55 

Golden Salad Dressing 34 

Graham Muffins 61 

Grapefruit Marmalade 22 


linn iiiiiiiiiiiiiiiiiiiiiiiiiiii .......... ii S u n k i s t Recipes iiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiinii nun ; 

Grape Juice Punch ........... . 56 Mint Jelly, with Orange Pectin. . 24 

Griddle Cakes ......... ....... 59 Mocha Cakes ................. 4 

Hampshire Fruit Pudding ...... 46 Mock Hollandaise Sauce ....... 18 

Hollandaise Sauce ............ . . 17 Mock Lobster Salad ............ 33 

Honey Salad Dressing ......... 34 Mousselaine Sauce ............ . 17 

Honey Mousse ................ 53 New York Salad ........... ... 32 

Horseradish Hollandaise Sauce. . 18 Nutritious Lemonade .......... 56 

Iced Orange Sauce ..... 47 Orange Albumen .............. 58 

Iced Tea .......... 57 Orange Balls ............... ... 41 

Japanese Rice ................. 16 * Cream 


Jellied Vegetable Salad ......... 33 Oran | es for Breakfast ....... 

Lemascnmo Bombe ............ 53 Orange Butter Frosting ..... ... 52 

Lemonade .................... 55 Orange Cake ............ 40 

Lemon Albumen ............ 57 Orange Cake Filling ........... 40 

Lemon Bavarian Cream ........ 20 Orange Caramel. . . 51 

Lemon Butter ................ 23 Orange Charlotte .............. 44 

Lemon Catsup . . ......... ... 22 Orange Cream Custard ......... 50 

Lemon Cocoanut Cream ....... 48 Orange Cream Sherbet ......... 54 

Lemon Crumb Pudding ..... ... 44 Orange Egg-Nogg . . 58 

Lemon Drop Cookies .......... Orange Fairy Fluff 46 

Lemon Extract ................ 26 Orange Filling . 41 

Lemon Honey .. . f ............. 19 Orange Fondant ..... 27 

Lemon Honey Sandwiches ...... 30 Orange Fritters 26 

Lemon Ice ....... ... ........ ... 52 Orange Frosting. . . '. 48 

Lemon Jelly ............... ... 25 Orange Fruit Cake ... 37 

Lemon Loaf Sugar ............. 23 Orange Fudge ........... 41 

Lemon Milk Sherbet ........... 54 Orange Granite ... 52 

Lemon Mince-Meat ........... 51 Orange Harlequin ..... 49 

Lemon Pectin Extraction ....... 26 Orange Honey Sandwiches ...... 30 

Lemon Pie, with Bread Crumbs. 42 Orange Ice ................... 53 

Lemon Queen Cake ............ 39 Orange Jelly . .............. 19 

Lemon Syrup ................. 47 Orange Jelly, without Gelatine: '. 20 

Lemon Syrup Sauce ........... 47 Orange Jelly, with Fruit ........ 21 

Lemon Tapioca Sherbet, without Orange Jelly Roll .............. 37 

Freezing ................... 46 Orange and Lemon Marmalade. '. 19 

Lemon Whey ................. 57 Orange Loaf Sugar ............ 23 

Little Neck Clams ............. 14 Orange Marmalade ............ 19 

Lobster Cocktail .............. 14 Orange Marmalade Bavarian 

Mackerel, with Lemon Butter . . 14 Cream ..................... 18 

Maitre d 'Hotel Butter ......... 23 Orange Mint Sauce for Lamb ... 20 

Marmalade French Toast ....... 59 Orange Panache ............... 45 

Marshmallow Salad ............ 36 Orange and Peanut Salad ...... 32 

Martinique French Dressing .... 35 Orange Pectin Extraction ...... 26 

Mayonnaise Dressing .......... 35 Orange Peel Bread ............ 30 

Mint Cup .................... 56 Orange Pie Filling ............. 37 

Mint Jelly, with Gelatine ....... 25 Orange Pin- Wheels ............ 22 


HUH iiniiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiii Sunkist Recipes iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii nun 

Orange Puffs .................. 47 Rhubarb Jelly ................ 27 

Orange Puff Sauce ............. 45 Russian Salad Dressing ........ 36 

Orange and Raspberry Shortcake 43 Salmon Chartreuse . . 15 

Orange and Rhubarb Sauce ..... 21 Salads and Dressings ..... 32-58 

Orange Roly-Poly ............. 37 Sardines, with Lemon ... 16 

Orange Salad.. ............... 34 Sauted Tomatoes ............ 29 

Orange Shortcake ............ 4; Savory Butter Sandwiches ...... 30 

Orange Sponge Cake ........... Scallop Cocktail . 13 

Orange Straws ............ 27 Sherbet Fizz .......... 48 

Orange Sweet Pickle ........... 22 Spinach, with Sunkist Lemon ... 28 

Orange Syrup ............... 4 Spun Sll gar ....... 48 

Orange Syrup Sauce ......... 46 star Salad ........ 35 

Orange Tapioca Pudding ....... 44 Strawber ry Jelly ... 24 

Orange Toast ................. 60 Sugar Syrup ................. 48 

Orange Vinegar ............... 20 Sunkist Couoe 

Oriental Punch ................ 56 X : j^Ki^l ' ' ' 

Oysters, with Cocktail Sauce .... 13 ^emon Pie^ . 

Oysters on the Half-Shell ....... 13 Sunkist Shortcake Sauce . 

Oyster Plant, with Fine Herbs . . 28 Sunkist Strawberries. . . 

Sunkist Sundae ............... 54 


" Croquettes .......... 26 

t Rice felad . .v 

Pepper Butter ................ 23 Tartlet Shells or Baskets . . . 

Pineapple Cocktail . . . . ........ 49 Thousand Island Salad Dressing. 36 

Pineapple Jelly ................ 25 Toasted Marmalade Sandwiches. 31 

Princess Potatoes .............. 29 To Remove Pulp from Orange . . 12 

Princess Sauce ................ 20 Tulip Dessert ................. 50 

Puff-Bali Oranges ............. 51 Turkish Delight ............... 41 

Rolled Orange Wafers .......... 38 Two-in-One Sherbet ........... 54 

Bpofford-Whlt* Comfmwr 


Orange and Lemon